Crunchy Prawn Stir Fry with Honey, Lemongrass & Ginger Glaze.


I'm gonna go ahead and warn you all that I'm not with it at all today.  It's really warm and sunny still here in good old England, which means we enjoyed lots of festivities over the weekend.  We spent a sun drenched afternoon having barbecue with some good friends.  I had a lovely massage done in the morning, and spent a few hours at a 4th birthday party. (Turkey Dinosaurs and carrot sticks, best buffet ever!)  We also attended a wedding in the beautiful grounds of the Dunchurch Park Hotel, which got me all excited about planning our wedding in the coming months.

However, all this heavy eating in the heat has put me seriously out of whack, so I've put myself on a weaning detox for the next couple of days.  Lots of veggies, whole-grains & fruit and less of the wine, Pimms, chocolate fountains & fish 'n' chip cones.

In the spirit of this, here is a recipe I've made quite a few times these past few weeks.  I find it a really refreshing but filling meal.  Hope you enjoy it as much as I do!  If you want to go the naughty route, substitute the honey for golden syrup, it gives it a stickier feel.

Serves 2
Prep time: 10 minutes
Cooking time: 5-8 minutes for the stir fry - 10 minutes for the glaze

Ingredients you will need:
200g prawns, pre cooked.
2 tablespoons cooked chickpeas
1/2 courgette sliced into long fingers.
75g sugar snap peas.
6 medium chestnut mushrooms
1 red pepper, sliced
5g fresh chives
40g baby corn, sliced in half length ways
Handful of Pak Choi or large spinach leaf
2 Grated Carrots
1 red onion, diced
Tend stem broccoli, chopped in half
1 tablespoon (15g) runny honey
1 tablespoon apple juice
1 stem lemongrass, chopped into small pieces
1 tablespoon tomato puree
2 tablespoons boiling water
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 lemon
pinch of salt & pepper
pinch of Chinese 5 spice
2 teaspoons cornflour.
1/2 chopped chili
1 clove of garlic, crushed & chopped

In a medium sauce pan, heat the honey, water, soy sauce, lemongrass, ground ginger, 5 spice juice & rind from the lemon, tomato puree & bring to the boil.  Add in the cornflour and apple juice.  Stir on medium heat until everything is combined.  Keep stirring for a few minutes until the mixture is it a thicker consistency.  Remove from the heat.

Heat a wok/frying to a high temperature with 1/2 tablespoon of oil.  Add in the prawns & chickpeas with the chili & garlic and cook for a few minutes.

Then add in all the veg apart from the leaf and the chives.

Stir fry for a few minutes before adding the leaf.

After a couple of minutes of cooking, add the glaze mixture to the stir fry.  Stir in before serving!

If you want a save a little bit of time, buy a prepared stir fry vegetable mix from a supermarket.  If you fork out a little extra you can get some really nice ones and it's easier if you don't use stir fry vegetables all the time.


  1. What a stunning Asian dish - minus the prawns I would be all over it :D

    Choc Chip Uru

    1. Thank you! I also make it with quorn and it works just as well =] xx

  2. NOM! Def having this for dinner somewhen this week! x

    1. It's pretty low on the old PP too, especially if you use fresh herbs, it's only 4PP xx

  3. I just made a beef and broccoli stir fry last night as I'm trying to eat better also. I love the idea of adding chick peas to a stir fry -- I've never done that. This looks like a good one to try next! (Thanks for dropping by my site -- it is nice to meet you!)

    1. Thank you, I love broccoli in a stir fry! Nice to meet you too =]

  4. Jolly good,(that is all the British I know, just teasing) Love your blog and can not wait to try this recipe.....I have some wonderful Florida Gulf shrimp in the freezer, perfect!


Don't be shy, say hello and voice your opinion! I love your comments and reply to all I can. Thank you!

Powered by Blogger.