This quick teriyaki prawn stir fry is the perfect meal if you're short on time. Its packed with flavour and loaded with veggies. The best part is, you will enjoy it by the time it takes to cook the rice.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Fry Pan
Boil a kettle. In a pot, combine the jasmine rice, a pinch of salt and 1 1/2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.
Mix 2 tbsp water, brown sugar, cornflour and sauce mix together. Heat a fry pan over medium high heat with a drizzle of oil. Add stir fry veg, cook for 2 minutes. Move veg to the side of pan and add prawns, cook for 3 minutes until prawns are opaque and cooked through. Remove prawns and veg. Add sauce to pan and cook for 2 minutes, until sauce thickens.
Add prawns and stir fry veg back to the pan with the teriyaki sauce. Toss to coat in the sauce and warm the prawns and veg through. Divide rice and teriyaki prawn stir fry between plates. Enjoy!
Tip! If you don’t like spice or to make the dish child friendly, leave out the chilli.
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