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

This delicious Mary Berry prawn stir-fry is a quick and easy dish that’s perfect for busy nights. Packed with creamy coconut, fresh vegetables, and succulent prawns, it’s a flavourful, nutritious meal. You can easily swap ingredients based on what you have at home for a flexible, tasty dinner.

This Prawn Stir-fry With Ginger, Coconut and Chilli recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

For the Stir-fry:

• A large knob of butter
• 600g (1lb 6oz) large raw prawns, shells removed and de-veined
• 1 tbsp sunflower oil
• 2 medium courgettes, peeled into ribbons
• 1 red chilli, deseeded and finely chopped
• 115g (4¼oz) baby spinach
• Small bunch of coriander, chopped

For the Sauce:

• 160ml (5½fl oz) coconut cream
• Zest and juice of ½ lime
• 1 tsp fish sauce
• 1 tbsp sweet chilli sauce
• 1 tsp grated fresh root ginger
• 1 garlic clove, crushed
• 2 tsp cornflour

How To Make Prawn Stir-fry With Ginger, Coconut and Chilli

1. Make the sauce: In a jug, combine the coconut cream, lime zest and juice, fish sauce, sweet chilli sauce, grated ginger, crushed garlic, and cornflour. Whisk until smooth and season with a pinch of salt and freshly ground black pepper. Set aside.
2. Cook the prawns: Heat the butter in a large frying pan or wok over a high heat. Add the prawns and cook for 4–5 minutes until they turn pink and are fully cooked. Transfer the prawns to a plate, including any cooking juices.
3. Cook the vegetables: Return the pan to the heat and add the sunflower oil. Toss in the courgette ribbons and chopped chilli, frying for 1 minute. Add the spinach and stir until just wilted.
4. Prepare the sauce: Pour the sauce into the pan and bring it to the boil, stirring until it thickens.
5. Finish the dish: Return the prawns to the pan, simmer for 1–2 minutes to heat through, and check the seasoning. Sprinkle with chopped coriander before serving.

Recipe Tips

• Use fresh prawns: For the best flavour and texture, always use fresh prawns rather than frozen ones. They cook quicker and taste more tender.
• Don’t overcook the prawns: Be careful not to cook the prawns for too long. Overcooked prawns can become rubbery and lose their delicate texture.
• Adjust the spice level: If you prefer a milder dish, remove the seeds from the chilli or use less. For extra heat, add more chopped chilli.
• Add the sauce at the right time: Pour the sauce in after the vegetables are cooked, and make sure to let it simmer so it thickens properly before adding the prawns back in.
• Serve immediately: This dish is best enjoyed fresh, so serve it right away to keep the vegetables crisp and the prawns tender.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers prawn stir-fry with ginger, coconut and chilli in an airtight container in the fridge. It will stay fresh for up to 2 days.
• Reheating: Reheat leftovers prawn stir-fry with ginger, coconut and chilli in a frying pan over medium heat for 2-3 minutes, stirring occasionally until fully heated through. Avoid overheating to keep the prawns tender and vegetables crisp.

Nutrition Facts

Serving Size: 1 serving (¼ of total recipe)

• Calories: 490
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 170mg
• Sodium: 580mg
• Potassium: 345mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 33g

Try More Mary Berry Recipes:

• Mary Berry Salmon Fillets
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Ginger Teriyaki Salmon
• Mary Berry Smoked Salmon Canapé Sandwiches
• Mary Berry Smoked Salmon and Watercress Pâté Recipe