Ready In:

About 35 minutes

Good For:


Spiced Prawn Stir Fry

  • 1 lb prawns, shelled and deveined
  • 2 – 3 tbsp butter for stir fry
  • 4 cloves garlic, minced
  • 2” fresh ginger, minced
  • 4 bay leaves
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp mustard powder
  • ½ – 1 tsp chili flakes
  • ¾ tsp salt
  • 1 onion, cubed
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 c small button mushrooms, whole
  • 4 Roma tomatoes, cubed
  • ¾ c water
  • 2 small bunches baby bok choy, chopped (or 1 c baby spinach, whole)
  • Juice of 1 lime
  • 4 lime wedges, to garnish
  • ½ c cilantro, roughly chopped, to garnish
  • 1 c jasmine rice

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

Melt the butter in a heavy skillet over medium high heat and sauté the bay leaves, garlic, and ginger for 1 minute, until fragrant. Add the onions, mushrooms, and peppers, and sauté 5 minutes more, until the onion starts to brown, then add the tomatoes, salt, turmeric, mustard powder, cumin, and chili flakes along with ¾ c water and keep on high heat, stirring constantly until the sauce begins to thicken at the bottom of the pan.

Step 2

Add the prawns and lower the heat to medium, stirring gently until the prawns are cooked through – about 5 minutes, then add the bok choy (or spinach) and the lime juice, mix well, turn off the heat and let the greens wilt.

Step 3

Add a serving of rice to ½ of 4 shallow bowls and serve the stir fry alongside and scoop any sauce remaining in the pan over the rice. Sprinkle each dish with fresh cilantro and a few cracks of fresh black pepper. Place a lime wedge on each plate and then enjoy the beautiful flavors you have brought together in this meal!

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