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  • Serves 4
  • 20 mins prep
  • 25 mins cook

Stir-fried tomato prawns

Stir-fried tomato prawns

This fragrant spicy prawn recipe is bursting with flavour and yet is made with just a few fresh ingredients and clever condiments.

Ingredients

Stir-fried tomato prawns

  • 2 tbsp peanut oil
  • 750 g large green prawns, peeled, heads and tails on, shells reserved
  • 50 g peeled, grated ginger
  • 4 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 1 tbsp tomato paste
  • 250 g punnet cherry tomatoes
  • 2 tbsp fish sauce
  • 2 tbsp white sugar
  • 1 1/2 tbsp rice wine vinegar
  • fish sauce, black pepper, to taste
  • 2 finely shredded green onions, to serve
  • steamed white rice, to serve

Steps

Stir-fried tomato prawns

  1. Heat half the oil in small saucepan on high. Fry reserved prawn shells for 1-2 minutes until they change colour. Add water to cover and bring to a boil. Reduce heat to medium, simmer, uncovered, for 15 minutes. Strain. Discard shells.
  2. Heat remaining oil in wok on high. Saute prawns for 1-2 minutes, until they change colour. Add ginger, garlic and chilli and stir-fry for 30 seconds, until fragrant. Stir in paste and cook for 1 minute.
  3. Pour strained prawn stock into the wok with tomatoes, sauce, sugar and vinegar. Bring to a boil on high. Reduce heat to medium and simmer for 1-2 minutes.
  4. Season to taste with fish sauce and black pepper. Serve topped with shredded green onions and accompany with steamed white rice.

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