Shanghai chilli prawns with stir-fried veg

Shanghai chilli prawns with stir-fried veg
  • Serves: 4
  • Cook time: Ready in about 20 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • SP Perfect for Extra Easy SP
  • Syns per serving:

These braised prawns have a fiery kick – some like it hot!


  • Low-calorie cooking spray
  • 2 tsp finely grated fresh root ginger
  • 2 tsp finely grated garlic
  • 8 spring onions, very finely chopped
  • 700g raw or defrosted frozen jumbo prawns
  • 4 tbsp tomato purée
  • 100ml chicken or vegetable stock
  • 2 whole dried red chillies
  • 1 tsp Chinese black vinegar or cider vinegar
  • A pinch of sweetener
  • Sea salt and freshly ground black pepper
  • Spring onion and red chilli, thinly shredded, to garnish

For the stir-fried veg:

  • 400g choi sum, or pak choi, roughly chopped
  • 300g oyster mushrooms
  • 1 tsp finely grated fresh root ginger
  • 1 tsp finely grated garlic
  • 4 tbsp light soy sauce


  1. Spray a wok or large frying pan with low-calorie cooking spray and place over a high heat. Stir-fry the ginger, garlic and spring onions for 10-20 seconds, add the prawns and cook for about 1 minute.
  2. Stir in the tomato purée, stock, dried chillies, vinegar and sweetener. Season and continue to stir-fry for another 5-6 minutes over a high heat until the prawns turn pink and are cooked. Cover and keep warm.
  3. Spray a separate pan or wok with low-calorie cooking spray and place over a high heat. Add the choi sum, mushrooms, ginger and garlic and
    stir-fry for 2-3 minutes. Stir in the soy sauce and 2 tbsp water, cook for 2-3 minutes, then remove from the heat.
  4. To serve, garnish the prawns with the shredded spring onions and red chilli and serve with the stir-fry veg.

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