• Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 10 minutes
    • Chinese

    Jack’s Prawn, Red Pepper and Rice Stirfry

    Recipe Information

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    1 x 180g Skellig Bay raw and peeled king prawns

    1 tbsp Stonemill squeezy ginger

    1 red pepper thinly sliced

    2 large handfuls of washed baby spinach

    250g classic wholegrain rice pouch

    2 tbsp Asia Specialties dark soy sauce

    1 tbsp toasted sesame seeds

    25g chopped coriander

    3 spring onions sliced on an angle

    ½ lime


    1. Heat one tablespoon of vegetable oil in a frying pan or wok over a high heat

    2. Add the sliced red pepper and ginger and cook for 3 minutes stirring continuously

    3. Next add the prawns and cook until they turn pink in colour, 5 mins approx

    4. Then add the spinach and the all the rice, turn the heat down to medium

    5. Continue to stir and mix all the ingredients together for 2 mins

    6. Add the soy sauce, toasted sesame seeds, chopped coriander and the juice of half a lime

    7. Garnish with the sliced spring onions