Chili Basil Prawns
Thai-style stir-fried prawns with garlic, chilli and holy basil in a quick savoury sauce — a lean, fiery, ready-in-minutes high-protein dish.
155
kcal
26g
protein
4g
carbs
4g
fat
Per serving, as written.
A five-minute stir-fry that hits hard on flavour for very little effort — garlic, chilli and holy basil over quick-cooked prawns in a salty-sweet sauce. Prawns are about as lean as protein gets, so this is a naturally light, high-protein plate; almost all of its fat comes down to the cooking oil, and the only sugar is the teaspoon in the sauce.
Because it’s so lean on its own, it’s a good candidate to pair with a starch — steamed jasmine rice or rice noodles — to round it into a full meal that still eats light.
Ingredients
For the prawns
- 500 g raw prawns, peeled, heads and tails removed
- 1 tbsp vegetable oil
- 4 garlic cloves, chopped
- 2 red chillies, sliced
For the sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
To finish
- 1 large handful Thai basil leaves
To serve
- pair with steamed jasmine rice
Method
- Stir the oyster sauce, fish sauce, soy sauce and sugar together in a small bowl until the sugar dissolves.
- Heat the oil in a wok or large pan over high heat, then add the garlic and chillies and stir for about 30 seconds until fragrant.
- Add the prawns and stir-fry for 2 to 3 minutes, until they turn pink and are just cooked through.
- Pour in the sauce, toss to coat, then stir through the Thai basil until it wilts and serve immediately.
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