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Serves 4


3 tbsp. sunflower oil
1 large red pepper, deseeded, halved, and cut into slices
1 large yellow pepper, deseeded, halved, and cut into chunks
1 large green pepper, deseeded, halved, and coarsely chopped
4 oz. baby corn cobs, halved
4 oz. snow peas, halved
4 oz. oyster mushrooms, quartered
20 oz. tiger prawns, de-veined and peeled
2 tbsp. sherry vinegar
1 tbsp. cornstarch
2 tbsp. clover honey
1 tbsp. light soy sauce
1 tsp. Chinese 5 spice
1/2 cup water
egg noodles to serve


Heat sunflower oil in a pan. Add peppers, corn, snow peas, and oyster mushrooms. Cook for 3 minutes.

Add vinegar, honey, soy sauce, spice, and water. Bring to a boil and cook for 5 minutes. Add tiger prawns and cook for 3 minutes until pink.

Mix cornstarch with a little water until smooth. Add to prawn mixture. Cook for 2 minutes until thickened, stirring continuously. Serve hot on a bed of egg noodles.