Prawn Sesame Stir Fry

    55 mins

    Easy as pie, just fry prawns and veggies in sesame oil, sprinkle sesame seeds on top et voila, dinner's ready!

    368 people made this

    Serves: 4 

    • 450ml water
    • 200g uncooked white rice
    • 500g (2 cups) fresh prawns, peeled and deveined
    • 1/4 teaspoon ginger powder
    • 1/4 teaspoon mirchi powder (cayenne preferred)
    • 1 clove garlic, minced
    • 1 tablespoon til (sesame) seeds
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons til (sesame) oil
    • 1 red capsicum, julienned
    • 3 green onions, sliced
    • 3 tablespoons teriyaki sauce
    • 250g (1 cup) sweet peas
    • 2 tablespoons cornflour
    • 175ml chicken stock
    • 1/4 teaspoon salt

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a medium pan, bring salted water to the boil. Add rice, reduce heat, cover and simmer for 20 minutes.
    2. While rice is simmering, combine prawns, ginger, red chilli powder, garlic, sesame seeds and black pepper in a large plastic bag. Allow to marinate in the refrigerator.
    3. Heat sesame oil in a large frying pan. Add red capsicum and green onions; stir-fry 3 to 4 minutes to soften slightly. Add teriyaki sauce. Add peas and prawns; stir-fry 4 minutes or until prawns are opaque.
    4. Stir cornflour into chicken stock and add to pan; cook, stirring until mixture boils. Sprinkle with salt. Spoon prawn mixture over rice.

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    Reviews in English (348)


    theres only one problem with this recipe. you should never cook in sesame oil!!! its for flavor only! cook in regular vegetable oil or another oil of your choice, but if you use sesame oil to fry in it will be too strong and will burn easily! for the sesame flavor, add a few teaspoons of the sesame oil to the sauce. other than that this is an excellent recipe.  -  12 May 2006  (Review from Allrecipes US | Canada)


    Can I give this 10 stars?? Excellent dish! Couple changes I made.. I used fresh grated ginger instead of powdered and added some lemon zest to the shrimp. I used 8-12 shrimp per pound then partial way through I butterflied them in half. The larger shrimp the better you are, these things are as succulant as lobster tails!! A+++ recipe, great reviews from guests! Thanks for adding it  -  09 Oct 2006  (Review from Allrecipes US | Canada)


    wow...what a yummy recipe! i used canola oil and added a little sesame oil at the end. also, i used about 3/4 tsp of wasabi powder instead of cayenne pepper. also, i substituted fresh ginger pressed through the garlic press and left out the salt. added a little soy sauce too (why not, huh?). i left out the red pepper and added broccoli and sweet onion. i used frozen broccoli and sugar snap peas, but i think i'll use fresh next time and add mushrooms and water chestnuts. my husband and i got some fresh large gulf shrimp and we had no idea what to do with them. thank goodness we found this recipe!  -  08 Jul 2006  (Review from Allrecipes US | Canada)