Sweet Chilli and Lime Prawn Stir Fry

21 May


In my opinion, chilli and lime is a combination that just never seems to tire. Whenever it’s used it just creates a taste explosion in my mouth and I want it more and more. This is quite an easy take on the flavors because it uses only the lime juice, no nasty zesting (Which I loath doing!) and no cutting up chillis required either. Win win situation.This is real speedy to throw together as long as you have all your prep done which I highly recommend. Nothing spells disaster more then making stir fry with no prep done, unfortunately. The prawns are a nice basic flavor to carry the power of the chilli and lime and I personally couldn’t stop eating this. Great cold too if you want a super yummy lunch the next day 🙂


Sweet Chilli and Lime Prawn Stir Fry (Serves 2)

2tsp sesame oil

1/2 courgette, cut into thin discs

1/2 red onion

2 small carrots, peeled and thinly sliced

1/2 orange/yellow pepper, thinly sliced

4 garlic cloves, minced

1/2 inch piece of ginger, peeled and grated

1 x 175g pack of cooked ready to eat prawns

For the Sauce:

Juice of 2 limes

2tbsp sweet chilli sauce

1tsp sesame oil

1tbsp honey

2tbsp soy sauce

1tsp cornflour mixed with a drop of water to make a  paste

  • Firstly, whisk all the sauce ingredients together in a small bowl and set aside.
  • Then heat the sesame oil in a wok over a medium heat then add all the veggies except the garlic and ginger. Cook for about 3mins until all the veg are starting to soften. Add the garlic, ginger and prawns and cook for a  further 1-2mins.
  • Pour in the sauce and mix to combine then add the cornflour mixture and season with salt and pepper. Cook for a final 2mins until the sauce is thickened and everything is steaming hot.
  • Serve immediately over brown rice.


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