A prawn stir-fry in a wok

Prawn and watercress stir-fry

  • serves 2
  • Easy

Watercress adds peppery notes to this saucy stir-fry. It's low in calories and perfect for a springtime dinner

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Make this prawn and watercress stir-fry, then check out our healthy prawn stir-fry, prawn fajitas, spicy prawn linguine and more prawn recipes.

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Ingredients

  • cornflour 1 tsp
  • light soy sauce 2 tbsp
  • shaoxing or other rice wine 1 tbsp
  • chicken stock 4 tbsp made with ½ tsp of chicken powder or bouillon
  • white pepper a pinch
  • sesame oil 1 tsp
  • watercress 150g
  • vegetable oil 2 tbsp
  • spring onions 3, sliced, green and white parts separated
  • ginger thumb-sized piece, cut into matchsticks
  • garlic 3 cloves, grated or crushed
  • red chilli 1, sliced
  • raw peeled prawns 165g
  • cooked noodles or steamed rice to serve

Method

  • Step 1

    Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.

  • Step 2

    Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a few seconds, then add the sauce. Bubble for 1-2 minutes until the prawns are pink and the sauce has thickened slightly. Add cooked noodles and toss in the wok, or serve spooned over rice.

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Nutritional Information

  • Kcals 235
  • Fat 14.1g
  • Saturates 1.4g
  • Carbs 7.3g
  • Sugars 3.6g
  • Fibre 2.3g
  • Protein 18.4g
  • Salt 3.2g
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