This recipe was first shared in March 2014 and has been fully revised and republished with new photos and tips.
A Timeless Classic, Reimagined
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.
This dish takes under 15 minutes 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 chilli. Let's get cooking!
The Lineup: Ingredients for Instant Gratification
Before we fire up the burners, gather your culinary squad. The secret to fast stir-frying is having everything prepped and within easy reach. The best chefs aren’t running around searching for soy sauce - they’re organised. Be a kitchen ninja.
The Essential Cast
| Ingredient | Amount | Notes |
| Sesame Oil | 2 tsp | The flavour bomb. |
| Vegetable Oil | 1 tbsp | For heat stability. |
| Onion | 1 medium | Finely chopped. |
| Garlic Cloves | 2 | Finely chopped. |
| Root Ginger | 1-inch piece | Peeled and grated. |
| Red Chilli | 1 small | Deseeded and finely chopped. |
| Pre-cooked Prawns | 450 g | No raw peeling necessary! |
| Pak Choi | 200 g | Whole or chopped. |
| Teriyaki Sauce | 1–2 tbsp | The sweet, sticky finish. |
The Wok-umentary: Method
Prep for Perfection
The Chop & Grate
The Sizzle Starter
Infusing the Oils
Building the Base
From Onion to Prawn
3. Introduce the Onion: Toss in the finely chopped onion. Stir-fry until it starts to soften and turn slightly golden (about 1–2 minutes).
4. Add the Greens: Throw in the pak choi. This fabulous vegetable only needs a minute or two to wilt down slightly while still maintaining its lovely crunch and vibrant green colour.
5. Bring in the Protein: Now, add your 450 g of pre-cooked prawns. Since they’re already cooked, you only need to heat them through. Keep tossing until they are piping hot (about 1 minute). This is a quick and essential step.
The Grand Finale
6. The moment of truth. Drizzle in 1–2 tbsp of teriyaki sauce. The sauce will immediately thicken and coat the prawns and vegetables in a gorgeous, sticky glaze. Stir for one last 30-second toss. Taste, adjust the seasoning if necessary (though the teriyaki usually has you covered), and turn off the heat.
Plating Your Masterpiece
This dish is traditionally served over a generous bed of egg noodles (not listed, but highly recommended!) to soak up that wonderful sauce. Dish it up quickly into a wide, shallow bowl. Grab your black chopsticks and prepare for culinary lift-off. Enjoy the satisfying crunch of the pak choi, the succulence of the prawns, and that gorgeous ginger-chilli kick.
Need a quick alternative to noodles? Our Pilaf Rice with Nuts & Dried Fruit adds a savory, complex flair.
If anyone ever tells you that making dinner has to be a complicated, hours-long affair, politely hand them this recipe and a pair of chopsticks. This Prawns with Chilli & Pak Choi dish is proof that a brilliant meal is often the simplest one. Go forth and conquer your weeknight!
Chop your onion , mince your garlic cloves , grate that root ginger , and finely slice the red cilli. If your pak choi is particularly large, give it a rough chop to separate the stalks and leaves, otherwise, leave them whole. Remember, once the heat is on, you won't have time for dicing
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