Thai Prawn Stir-fry

Thai Prawn Stir-fry

  • Servings: 4-6
  • Difficulty: easy
  • Print



  • 500g raw, peeled prawns
  • 2 red chillis, cut into rings
  • 3 garlic cloves, 1 crushed and 2 finely sliced
  • 1 bunch coriander
  • 1 small purple cabbage, cut into shreds
  • 1 tbsp coconut sugar
  • Juice of 1 lime
  • 2 tbsp coconut oil
  • 2 – 3 tbsp coconut flakes ( garnish)
  • lime wedges (garnish)
  • 3cm piece ginger, finely sliced
  • spring onions, finely sliced
  • 100g bean sprouts
  • 1 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 tbsp Thai spice


  1. Shell the prawns and set aside in a bowl.  Don’t forget to remove the poop shoot.
  2. Blitz chilli, garlic, coriander, coconut sugar and thai spice in a spice grinder.  Add half of the lime juice and the fish sauce, then pour this over the prawns.
  3. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the cabbage and fry for 1 min, until starts to soften.
  4. Add bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce into a serving dish.
  5. Heat the remaining oil in the wok and add the prawns.  Toss for 1-2 mins until they turn pink, add the marinade and stir.
  6. Combine the veg and prawns
  7. Sprinkle with coconut flakes and coriander
  8. Serve with lime wedges.

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