The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Seriously good spicy prawns with rice
Your local takeaway might want to look away now, because this is every bit as tempting as the Friday-night Chinese favourite. Prawns, pak choi and peppers are tossed in a punchy ginger, garlic and chilli sauce, then served over fluffy rice and scattered with fresh coriander.
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 1 pepper
- 1 onion
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 pak choi
- 5 spring onion
- 140g basmati rice
- ½ tsp chilli flakes
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 200g prawns (Crustaceans)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 406
Protein: 28g
Carbs: 73g
Fat: 2.3g
Ingredients
- 2 onion
- 2 pepper
- 2 pak choi
- 8 spring onion
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 tsp chilli flakes
- 280g basmati rice
- 400g prawns (Crustaceans)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
Nutritional Information
Calories: 400
Protein: 28g
Carbs: 72g
Fat: 2.0g
Seriously good spicy prawns with rice
Your local takeaway might want to look away now, because this is every bit as tempting as the Friday-night Chinese favourite. Prawns, pak choi and peppers are tossed in a punchy ginger, garlic and chilli sauce, then served over fluffy rice and scattered with fresh coriander.
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Shellfish
Allergens: Celery, Crustaceans, Soya
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Get prepping
- Peel and thinly slice the onions, then deseed and thinly slice the peppers.
- Trim and thinly slice the pak choi, and slice the spring onions into 5 pieces each.
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Create a stir!
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Fry the onions and peppers for 2-3 mins, then add the prawns, the pak choi, spring onions, ginger & garlic paste, sun-dried tomato paste and chilli flakes (to taste) and cook for 3 mins.
Sauce things up
- Tip the vinegar and tamari into the pan, then crumble in half the stock cube and pour in 150ml water (250ml for 4 portions). Simmer for 3-4 mins until the prawns are pink and the sauce has reduced a little.
Finish & serve
- Finely chop half the coriander and stir it through the prawns.
- Dish up the prawns and rice, and serve scattered with the remaining coriander leaves.