Spicy Garlic Prawn Stir-Fry With Jasmine Rice Recipe

About this recipe

This Spicy Garlic Prawn Stir-Fry with Jasmine Rice is a vibrant Asian-inspired dinner that combines bold flavors, fresh ingredients, and balanced nutrition. Juicy prawns are stir-fried with colorful vegetables like red bell peppers, carrots, and broccoli, then tossed in a savory garlic and chili-infused sauce. The dish is served over perfectly steamed jasmine rice, making it hearty and satisfying. With 36g of protein and a medley of vitamins from the veggies, it’s a wholesome choice for those looking for flavor and health in one meal. The stir-frying process is quick and easy, perfect for weeknight dinners, yet impressive enough for a special occasion. Garnished with spring onions for a fresh finish, this dish will transport your taste buds straight to an Asian kitchen.

Ingredients

• 100 g Garlic - Single Clove
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 250 g Jasmine Rice
• 500 ml Oil (For Frying)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 piece Yellow Bell Pepper
• 200 g Orange Carrot (Gajar)
• 400 G Broccoli (400Gm-500Gms)
• - Dark Soy Sauce-90 GM
• 510 g Oyster Sauce
• - Rice Vinegar
• 1 ltr Anveshan Cold Pressed Black Sesame Oil
• - Red Chilli
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 G Spring Onion(200Gm)

Instructions

1. 1. Rinse the jasmine rice thoroughly under cold water, then cook it in a pot with 300 ml of water until fluffy and set aside.
2. 2. In a small bowl, mix cornstarch with 50 ml of water to create a slurry, then set it aside for thickening the sauce.
3. 3. Heat vegetable oil in a large skillet or wok over medium-high heat, then sauté the minced garlic until aromatic, about 30 seconds.
4. 4. Add the prawns to the skillet and cook for 3-4 minutes until they turn pink and are fully cooked, then remove and set aside.
5. 5. In the same skillet, add the red bell pepper, carrot, and broccoli, stir-frying for 3-4 minutes until slightly tender but still crisp.
6. 6. Pour soy sauce, oyster sauce, rice vinegar, sesame oil, and red chili flakes into the skillet, mixing well with the vegetables.
7. 7. Add the cooked prawns back to the skillet, stirring to combine with the vegetables and sauce.
8. 8. Slowly pour in the cornstarch slurry while stirring continuously to thicken the sauce, cooking for another 2 minutes.
9. 9. Adjust salt to taste and stir everything together to ensure even coating of the sauce.
10. 10. Serve the stir-fry hot over the cooked jasmine rice, garnished with freshly chopped spring onions for extra flavor and color.