Asian-Inspired Prawn Stir Fry

Introduction

There’s nothing quite like the aroma of garlic sizzling in butter, especially when juicy prawns and fresh vegetables are involved!

Today, I’m sharing my Asian-Inspired Prawn Stir Fry, a colourful and flavourful dish made with tender jumbo prawns, fresh tomatoes, spring onions and herbs, all brought together in a delicious garlic butter sauce.

What I love about this recipe is how simple it is to prepare, yet the result feels like something special. Whether served with fluffy rice or creamy mashed potatoes, it’s perfect for a quick lunch or a satisfying family dinner.

Ready to give it a try? Let’s get cooking! 🍤❤️

📋 Table of Contents

1. Why You’ll Love This Recipe

2. Ingredients

3. Step-by-Step Instructions

4. Tips for Success

5. Frequently Asked Questions

💚 Why You’ll Love This Prawn Stir Fry

• Easy to Make: You don’t need to be an expert in the kitchen to make this dish. Just follow the steps, and you’ll have a lovely meal to enjoy.
• Doesn’t Take Long: It’s a good choice when you want something homemade but don’t feel like spending hours cooking.
• Simple Ingredients: There’s nothing complicated to buy. You only need a few everyday ingredients to put this meal together.
• Easy to Change: You can add a little chilli if you like spicy food or leave out the lime if it’s not your thing.
• Great for Sharing: Whether you’re cooking for yourself or the family, it’s a meal you can easily make and enjoy together.

🧂 Ingredients for Asian-Inspired Prawn Stir Fry

• 🍤 1 pack of jumbo prawns, peeled and deveined
• 🍅 6–7 small tomatoes, diced
• 🌱 2 spring onions, chopped
• 🌿 A handful of fresh chives, finely chopped
• 🧄 2–3 cloves of garlic, minced
• 🌿 1 ½ tbsp fresh parsley, chopped (for garnish)
• 🧈 2 tbsp butter
• 🍋 Optional: fresh lime wedges, for garnish
• 🍚 For serving: steamed rice or mashed potatoes

Prepare and Cook the Prawns

Start by cleaning the prawns. Remove the shells if they’re still on, and take out the dark line along the back if needed. Pat them dry with kitchen paper.

Heat a little oil in a frying pan over a medium-high heat. Add the prawns and cook for about 2–3 minutes on each side, depending on their size, until they turn pink and are cooked all the way through.

Once done, take them out and place them on a clean plate. We’ll put them back in the pan later, so don’t cook them for too long or they may become tough.

Prepare the Vegetables and Herbs

Wash the tomatoes and cut them into small pieces. Next, slice the spring onions, chop the chives, and crush or finely chop the garlic.

Chop the parsley as well, but keep it aside because we’ll use it at the end.

I always prefer to have everything prepared before I start making the sauce. It makes cooking easier, and I can concentrate on what’s happening in the pan.

Make the Garlic Butter Base

Using the same frying pan, turn the heat down to medium and add 2 tablespoons of butter. Once melted, put in the garlic and stir for a short while until you can smell it cooking. Make sure it doesn’t burn.

Add the spring onions and chives, then cook for another couple of minutes until they start to soften.

I really enjoy this part because the smell of the garlic cooking in butter is so nice. You don’t need much to bring out the taste of these fresh ingredients.

Add the Tomatoes and Prawns

Put the chopped tomatoes into the pan and mix them with the garlic, spring onions and chives. Lower the heat a little and leave them to cook until they begin to soften and release their juices.

Stir from time to time. You’ll notice the tomatoes mixing with the butter to make a light sauce.

Now add the cooked prawns back into the pan. Mix carefully so they’re covered in the sauce, then let everything heat through for 2–3 minutes, until piping hot.

Add the Parsley and Serve

Turn off the heat and sprinkle the chopped parsley over the prawns. Mix everything once more so the herbs are spread throughout the dish.

If you like, squeeze a little fresh lime juice over the top. This is optional, so you can leave it out if you prefer.

I like serving mine with steamed rice because it goes really well with the sauce. You can also have it with mashed potatoes if that’s what you fancy.

Serve while it’s hot, and make sure to spoon some of the sauce over your rice or potatoes.

And that’s my Asian-Inspired Prawn Stir Fry, ready to enjoy! ❤️

🌟 My Tips for Getting It Just Right

• Keep an Eye on the Prawns: They cook quickly, so don’t leave them in the pan for too long. You want them soft and juicy, not chewy.
• Get Everything Ready First: Have your vegetables washed and chopped before you start. It makes the whole process much easier.
• Fresh Garlic Makes a Difference: I prefer using fresh garlic because it gives the butter a much better taste. Just watch it carefully so it doesn’t burn.
• Don’t Rush the Tomatoes: Give them enough time to soften and release their juices. This is what helps make the sauce without adding water.
• Save the Parsley Until Last: Adding it just before serving keeps its fresh taste and adds a nice bit of colour.
• Don’t Waste the Sauce: When serving, spoon some of those tasty juices over your rice or mashed potatoes. That’s one of my favourite parts!

❓ Frequently Asked Questions

Can I use frozen prawns?

Yes, of course! Just make sure they’re completely defrosted before cooking. Pat them dry with kitchen paper so they don’t release too much water into the pan.

What else can I serve with this dish?

If you fancy a change from rice or mashed potatoes, try noodles or some warm bread to enjoy with the sauce. Both work really well.

Can I use oil instead of butter?

Yes, you can use olive oil if you prefer. The taste will be slightly different, but it will still turn out well.

Can I make this dish a little spicy?

Definitely! If you enjoy a bit of heat, add some chopped fresh chilli or a pinch of chilli flakes while cooking the tomatoes. Start with a small amount and add more if you like.

Can I keep any leftovers?

Yes, but don’t leave the prawns sitting out for too long. Let the food cool quickly, then put it in a covered container in the fridge within two hours. Eat it within 48 hours, and when reheating, make sure it’s steaming hot all the way through. Only reheat it once.

🔗 Looking for More Prawn Recipes?

If you enjoy cooking with prawns and fancy trying something different, here are two more recipes you might like. Have a look and see what catches your eye!

• Shrimp Stir-Fry – Delish
• Prawn Stir-Fry – RecipeTin Eats

🍴 You Might Also Like

Fancy trying another stir-fry? Have a look at my Stir-Fry with Meat and Vegetables . It’s a tasty mix of meat and fresh vegetables, and a great choice when you want something different for dinner.