Korean Sesame Prawn Stir Fry

with Eggs

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low-carb
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low-carb
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Instructions

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1 Marinate prawns

Pat the prawns dry with kitchen paper and transfer them to a bowl. Peel and crush the garlic. Peel and grate the ginger. Add the garlic, ginger, soy sauce, honey, sesame seeds, chilli flakes (spicy!) and black pepper to the prawns. Mix well and set aside.

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2 Prep vegetables

Slice the bell pepper into thin sticks. Separate the broccoli into florets. Peel and chop the carrot into thin sticks. Trim the green beans. Slice the spring onion into thin sticks. Slice the sugar snap peas on the diagonal. Combine the soy sauce with the brown sugar in a small bowl or glass.

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3 Boil and fry

Cook the green beans in boiling water for 3-4 min or until tender. Drain. Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the prawns to the pan along with their marinade. Fry for 2-3 min until the prawns are pink in colour and cooked through, but not rubbery (see pro tip). Transfer the prawns and all of their sauce to a plate. Set aside.

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4 Fry vegetables

Wipe the pan clean and return it to a high heat with a generous drizzle of vegetable oil. Once hot, add the bell pepperbroccolicarrots and green beans. Stir-fry for 2-3 min. Add the spring onion and sugar snap peas, and fry for 1-2 min further.

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5 Fry eggs

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Crack the eggs into the pan and fry for 2-4 min or until cooked to your liking. For a set egg yolk, cover the pan with a lid. Season with a pinch of salt.

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6 Combine and serve

Add the soy sauce and brown sugar mix to the vegetable stir-fry and fry for a final 1 min. Return the prawns and all of their sauce to the pan and give everything a good toss. Serve the fried eggs over the stir-fry. 

Tips for fussy eaters

Leave the chilli flakes out and serve the mild prawn and veggie stir-fry with cooked rice or noodles.

Pro tip

Don't overcook the prawns! Remove them from the pan while they are still juicy.

This one requires some chopping, but it'll all be worth it in the end!

Cooking Time: 30 min

Cals 390 · Prot 42 · Carbs 41 · Fat 9

Dairy-Free

Ingredients

Number of people

Prawns

Prawns 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Soy sauce 20 ML
Honey 20 Grams
Sesame seeds 10 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

For stir fry

Red pepper 1 Piece
Broccoli 200 Grams
Carrot 2 Pieces
Green beans 150 Grams
Spring onion 40 Grams
Sugar snap peas 150 Grams
Soy sauce 20 ML
Brown sugar 10 Grams
Vegetable oil 3 Tbsp

To serve

Eggs 2 Pieces
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

This one requires some chopping, but it'll all be worth it in the end!

Cooking Time: 30 min

Cals 390 · Prot 42 · Carbs 41 · Fat 9

Dairy-Free

Instructions

photo

1 Marinate prawns

Pat the prawns dry with kitchen paper and transfer them to a bowl. Peel and crush the garlic. Peel and grate the ginger. Add the garlic, ginger, soy sauce, honey, sesame seeds, chilli flakes (spicy!) and black pepper to the prawns. Mix well and set aside.

photo

2 Prep vegetables

Slice the bell pepper into thin sticks. Separate the broccoli into florets. Peel and chop the carrot into thin sticks. Trim the green beans. Slice the spring onion into thin sticks. Slice the sugar snap peas on the diagonal. Combine the soy sauce with the brown sugar in a small bowl or glass.

photo

3 Boil and fry

Cook the green beans in boiling water for 3-4 min or until tender. Drain. Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the prawns to the pan along with their marinade. Fry for 2-3 min until the prawns are pink in colour and cooked through, but not rubbery (see pro tip). Transfer the prawns and all of their sauce to a plate. Set aside.

photo

4 Fry vegetables

Wipe the pan clean and return it to a high heat with a generous drizzle of vegetable oil. Once hot, add the bell pepperbroccolicarrots and green beans. Stir-fry for 2-3 min. Add the spring onion and sugar snap peas, and fry for 1-2 min further.

photo

5 Fry eggs

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Crack the eggs into the pan and fry for 2-4 min or until cooked to your liking. For a set egg yolk, cover the pan with a lid. Season with a pinch of salt.

photo

6 Combine and serve

Add the soy sauce and brown sugar mix to the vegetable stir-fry and fry for a final 1 min. Return the prawns and all of their sauce to the pan and give everything a good toss. Serve the fried eggs over the stir-fry. 

Tips for fussy eaters

Leave the chilli flakes out and serve the mild prawn and veggie stir-fry with cooked rice or noodles.

Pro tip

Don't overcook the prawns! Remove them from the pan while they are still juicy.

Ingredients

Number of people

Prawns

Prawns 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Soy sauce 20 ML
Honey 20 Grams
Sesame seeds 10 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

For stir fry

Red pepper 1 Piece
Broccoli 200 Grams
Carrot 2 Pieces
Green beans 150 Grams
Spring onion 40 Grams
Sugar snap peas 150 Grams
Soy sauce 20 ML
Brown sugar 10 Grams
Vegetable oil 3 Tbsp

To serve

Eggs 2 Pieces
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
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