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


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



  • 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


  • 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.

Rustle up more of our speedy stir-fry recipes

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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