Aromatic prawns with pak choi

We love this recipe at any time of the year. When we chat about our favourite timeless recipe, this one always comes top of the list! It can be seasoned to accommodate all palates so everyone can enjoy.

Nutrition Facts

Servings 4

Prep Time-15 min
Total Time-35 min
Yields4 Servings


1 tsp Fennel seeds
2 tsp Cumin seeds
8 Spring onions finely sliced
1 tsp Red chilli flakes
3 tbsp Finely chopped coriander
2 Limes, juice only
2 tbsp Oyster sauce
¼ tsp Ground star anise
1 tbsp Cider vinegar
1 tbsp Soy sauce or tamarind for a gluten free diet
800 Tiger prawns, defrost fully if frozen
For the stir fry greens
1 tsp Grape seed oil
4 Pak choi
1 tsp grated fresh ginger
1 tbsp Soy sauce or tamarind.



Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes


Crush with a pestle and mortar and tip into a mixing bowl.


Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce.


Add the prawns and marinate for 10 minutes. Then add grape seed oil to the pan and heat before adding prawns


Stir fry for 3–4 minutes, or until pink and cooked through. Keep warm.
To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted.


Serve the greens with the prawns immediately.

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