🌶️The Ultimate 15-Minute Prawns with Ginger-Chilli and Pak Choi Stir-Fry

Welcome back, fellow food fanatics! If you're anything like me, you've got a digital attic filled with culinary creations from years gone by - posts that deserve a polish, a witty refresh, and an upgrade to modern standards. This Prawns with Chilli & Pak Choi recipe is one of those gems. It's the ultimate weeknight dinner: fast, furiously flavourful, and a brilliant way to remind yourself that takeout menus are purely decorative.

   

        

                    🔽 🍜 Get Straight to the Recipe - Jump to Menu Card            

   

This dish takes **under 15 minutes** of active cooking time from start to finish. It's proof that sophisticated flavour doesn't need a complicated backstory. It just needs a wok, a few pantry staples, and an appreciation for the subtle burn of fresh chili. Let's get cooking!

    ⚡ The Wok-umentary: Speed is Your Secret Weapon    

   

The secret to genuinely fast stir-frying is having everything prepped (your mise en place) and within easy reach. The best chefs aren't running around searching for soy sauce - they're organised. Be a kitchen ninja. We're using pre-cooked prawns here, which cuts down the cook time dramatically. Remember: high heat and speed are key - we are aiming for a sizzle, not a steam bath!

        

    🌶️ Chef's Tip: The Power of the Aromatics    

   

The true flavour foundation of this 15-minute meal is step 2: infusing the oils. You must stir-fry the chopped garlic, chilli, and ginger for a brief 30 seconds in the hot oil. This process releases their fat-soluble compounds, creating a profound, aromatic base that tastes like you spent an hour on the sauce. Don't skip the sesame oil - it's the critical ingredient for that authentic Asian flavour bomb!

Remember to keep the heat high to ensure maximum caramelization and achieve that signature 'wok hei' smokiness, rather than boiling the ingredients.

           

             

🏆 The 15-Minute Prawns with Ginger-Chilli and Pak Choi Stir-Fry

                

Lightning-fast, fiercely flavorful weeknight Asian dinner.

                

           
• Prep: 10 mins
           
• Cook: 10 mins
           
• Serves: 4
       

                

Ingredients

       

           
• 2 tsp sesame oil (The flavor bomb)
           
• 1 tbsp vegetable oil (For heat stability)
           
• 1 medium onion, finely chopped
           
• 2 cloves garlic, finely chopped
           
• 1-inch piece root ginger, peeled and grated
           
• 1 small red chilli, deseeded and finely chopped
           
• 450g pre-cooked prawns (No peeling necessary!)
           
• 200g pak choi, whole or chopped
           
• 1–2 tbsp teriyaki sauce (The sweet, sticky finish)
       

       

Instructions

       

           
1. Chop your onion, mince the garlic, grate the ginger, slice the chili, and prepare the pak choi. Remember, once the heat is on, you won't have time for dicing!
           
2. Place a wok (or large frying pan) over high heat. Add both the vegetable and sesame oils. Once shimmering, add the garlic, chili, and ginger. Stir-fry for about 30 seconds until fragrant.
           
3. Toss in the chopped onion. Stir-fry until it starts to soften and turn slightly golden (about 1–2 minutes).
           
4. Throw in the pak choi. Stir-fry for 1-2 minutes until it wilts slightly but still maintains its crunch.
           
5. Add your 450g of pre-cooked prawns. Toss until they are piping hot (about 1 minute).
           
6. Drizzle in 1–2 tbsp of teriyaki sauce. Stir for a final 30-second toss until everything is coated in a gorgeous, sticky glaze. Serve immediately.
       

   

Quick tip: Don't overcook your prawns! Since they are pre-cooked, they only need about 60 seconds to heat through.

 

   🍽️ How to Serve & Pair Your Stir-Fry    

A crisp, cold Sauvignon Blanc or a clean, refreshing lager will balance the heat and acidity of the teriyaki and chili. 

This dish is traditionally served over a generous bed of egg noodles (or fluffy rice) to soak up that wonderful sauce. Dish it up quickly into a wide, shallow bowl, grab your chopsticks, and prepare for culinary lift-off.   

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