Mary Berry Prawn Stir-fry With Ginger, Coconut and Chilli

This recipe came to the rescue on one of those chaotic weeknights when the fridge was a mystery box and I’d forgotten I’d promised dinner in 20 minutes. I remembered Mary had a coconut prawn stir-fry tucked into Cook and Share, and I thought—right, if I move fast and nothing burns, I’ve got this.

The first time? I went too hard on the heat and the coconut cream split. The prawns turned out fine, but the sauce looked like I’d stirred in wallpaper paste. Not ideal.

Second round: gentler heat, pre-mixed sauce, and I added the prawns after the sauce thickened. Game-changer.

Let me show you how to make it silky, spicy, and five-star without fuss.

WHY THIS ONE WORKS SO WELL

• Coconut cream thickens into a rich, clingy sauce—no watery stir-fry here. Just keep the heat gentle.
• The lime cuts through the richness. Without it, the whole thing feels a bit flat.
• Fresh prawns cook in minutes and carry the sauce like little sponges.
• Chilli for kick, courgette for crunch. It’s a texture-lovers dream.

INGREDIENTS + WHY THEY MATTER

• Raw prawns (600g) – Go fresh if you can. Frozen works, but the texture’s never quite the same.
• Coconut cream (160ml) – Not milk. Cream gives you that luscious, rich sauce.
• Courgettes (2, ribboned) – Adds bite and soaks up flavour. I once sliced them too thick—just not the same.
• Red chilli (1, deseeded) – Gives warmth, not burn. You can always dial it up or down.
• Fish sauce + sweet chilli – This combo brings the magic: salty-sweet depth with no extra fuss.
• Lime zest + juice – Brightens everything. Skip it, and the dish feels heavy.
• Fresh ginger + garlic – Aromatic base that makes it smell like you know what you’re doing.
• Cornflour (2 tsp) – Thickens the sauce in seconds. Don’t forget it.
• Baby spinach + coriander – For colour, flavour, and a last-minute fresh finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No prawns? Works beautifully with sliced chicken breast or tofu (just cook those longer).
• Dairy-free? It already is—just double-check your sweet chilli sauce label.
• Mild version? Use just half a chilli or swap in a pinch of smoked paprika.
• Add noodles or rice? Absolutely. Just spoon the stir-fry over.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Coconut sauce split	Too much heat too fast	Keep the sauce on a gentle simmer
Prawns turned rubbery	Overcooked them	4–5 mins max—pull them when they go pink
Courgettes got mushy	Over-fried or cut too thin	Use a peeler for ribbons and quick-fry

HOW TO MAKE MARY BERRY’S PRAWN STIR-FRY WITH GINGER, COCONUT AND CHILLI

1. Mix the sauce: In a jug, whisk together coconut cream, lime zest + juice, fish sauce, sweet chilli, ginger, garlic, and cornflour. Add a pinch of salt + pepper.
2. Cook the prawns: Heat butter in a large pan or wok. Fry prawns on high heat for 4–5 minutes until just pink. Remove to a plate with all their juices.
3. Stir-fry the veg: In the same pan, add sunflower oil. Toss in courgette ribbons and chilli for 1 minute. Add spinach and stir until wilted.
4. Add the sauce: Pour in your coconut mixture. Bring to a gentle boil and stir until thickened.
5. Finish: Return the prawns (and their juices) to the pan. Simmer 1–2 minutes until everything is hot. Scatter over chopped coriander and serve.

TIPS FROM MY KITCHEN

• I always zest the lime before I cut it—saves the mess.
• If you’re using frozen prawns, defrost them in cold water and pat them dry thoroughly.
• The courgette ribbons cook fast—don’t walk away.

STORAGE + SERVING

• Fridge: Keeps well for up to 2 days in a sealed container.
• Reheating: Warm gently in a pan. Don’t boil or the prawns go tough and sauce may split.
• Serving: Great over jasmine rice or rice noodles. I’ve also tucked leftovers into wraps.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this ahead for a dinner party?
A: You can make the sauce and prep the veg ahead, but cook everything just before serving for best texture.

Q: What if I don’t eat fish sauce?
A: You can use soy sauce for a vegetarian version. It’s different, but still tasty.

Q: Can I freeze this?
A: I wouldn’t recommend it. The prawns toughen and the coconut cream can separate when thawed.

Q: Is coconut milk okay instead of cream?
A: It works in a pinch, but the sauce will be thinner and less rich. Add an extra tsp of cornflour to help it along.

Try More Recipes:

• Mary Berry Tiger Prawn Courgetti
• Mary Berry Avocado, Beetroot and Prawn Stack
• Mary Berry Seafood Linguine with Fresh Tomato Sauce