Prawn and Capsicum Stir Fry

Prawn and Capsicum Stir Fry


3 people made this

This is a bright, colourful and tasty Chinese dish that combines prawns and capsicum in a delicate garlic sauce with noodles.


Serves: 4 

  • 14 medium prawns, shelled and deveined
  • salt and pepper, to taste
  • sesame oil, to taste
  • 1 carrot, peeled and sliced
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 teaspoons diced garlic
  • 1 tablespoons finely diced red chilli
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 1 green capsicum, sliced
  • 10-12 yam bundles
  • 2 tablespoons Maggi seasoning sauce
  • 2 tablespoons shaoxing wine

Preparation:20min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:55min 

  1. Season prawns with salt, pepper and sesame oil. Let sit for 20 minutes.
  2. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain and set aside.
  3. Heat the frying pan with 1 tablespoon oil over high heat. Stir fry the prawns until fully cooked; 3-4 minutes (depending on the size of the prawns). Drain and set aside.
  4. Heat the same frying pan with oil over high heat. Saute the garlic and finely diced red chilli until fragrant; 2-3 minutes.
  5. Add the onion and salt then cook until soft; 3-4 minutes.
  6. Stir in all of the sliced capsicums then cook for 1-2 minutes.
  7. Add the carrots, prawns, noodles, Maggi seasoning and shaoxing wine. Stir well and cook for an additional 2 minutes.


Yam bundles are bundles of noodles made from the konjac plant. The noodles are also known as shirataki noodles. They are low in calories and carbohydrates. If you can't find the bundled versions, use shirataki noodles. The noodles and shaoxing wine can be found in Asian speciality shops or online

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