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Prawn Stir-fry

This delicious prawn stir fry is full of Thai flavours and pairs perfectly with Tilda Golden Vegetable rice or the rest of our coconut rice range.

  • 0 - 15 Minutes
  • Easy
  • Serves 2




  • 1 pouch Tilda Golden Vegetable
  • 1 tbsp coconut oil
  • 1 clove of garlic, crushed
  • 1 thumb ginger, finely grated
  • 4 dry lime leaves
  • 1 red chilli, finely sliced
  • 3 spring onions, sliced
  • 1 tsp lemongrass paste
  • 1 Pak Choi, roughly sliced
  • 150g raw prawns
  • Handful of fresh coriander, finely chopped

How to make Prawn Stir-fry

  1. Heat the coconut oil in a large pan or wok. Add the garlic, ginger, lime leaves, red chilli and spring onions. Fry for a few minutes until softened

  2. Stir in the lemongrass paste, prawns and Pak Choi and continue cooking until the prawns turn pink and the whole dish is piping hot

  3. Heat the rice as per instructions. Just before serving stir through the coriander.