Hoisin prawns with red pepper and coriander stir fry Recipe

A super quick stir fry of prawns and red peppers. Served on a bed of vermicelli noodles and finished with Hoisin sauce, lime juice and coriander.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(39 votes) 3.3/5

Les ingrédients

Pour people
  • King prawn(s) : 30 whole
  • Hoisin sauce : 75 ml
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Fresh ginger : 50 g
  • Red pepper(s) : 2 whole
  • Red onion(s) : 1 whole
  • Soya beansprout(s) : 100 g
  • Lime(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Peanut oil : 50 ml
  • Peanut(s) : 25 g
  • For the garnish(es)
  • Fine rice noodle(s) : 100 g
  • Soy sauce : 25 ml


  • ETAPE 1

    Prepare the prawns by removing the head and the shell. Make an incision along the spine with the tip of the knife to remove the black digestive tract.

  • ETAPE 2

    Finely slice the red onion and the red peppers. Peel and finely dice the garlic and the fresh ginger.
    Pick the leaves from the coriander and roughly chop.
    Finely dice the red chilli.
    Finely slice the spring onions.
    Chop the peanuts.

  • ETAPE 3

    Place the fine noodles into boiling water and cook for 2 minutes. Drain and run under cold water until cool. Stir in the soy sauce, spring onions and a squeeze of lime juice.

  • ETAPE 4

    Heat a frying pan until very hot and add the peanut oil. Add the red peppers and onions and stir fry for 3 minutes. Add the prawns and cook for a further 2 minutes.
    When the prawns are almost cooked add the garlic, chilli and ginger. Cook for a further minute and add the hoi sin sauce. Bring to the boil.
    Remove from the heat and stir in the bean sprouts and fresh coriander. Finish with a squeeze of lime and serve immediately on a bed of the noodles with crushed peanuts on top.

Chef's tip

«The prawns in this dish can easily be replaced with other ingredients such as thinly sliced beef, squid or chicken.»

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