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Stir Fried Ginger Prawns with Asparagus and Snow Peas


  • 600g green prawns shelled and de-veined
  • ½ tablespoon vegetable oil
  • 150g snow peas, trimmed
  • 1 bunch asparagus, trimmed, tough ends removed, each cut diagonally into 3 pieces
  • 1 small red capsicum, cut into small dice
  • 3 spring (green) onions, finely sliced diagonally
  • 8 pieces baby sweet corn, halved lengthwise
  • 3 cm piece fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1 ½ tablespoons (30mL) Kikkoman Less Salt Soy Sauce*
  • Coriander leaves, to serve
  • Steamed rice, to serve

Kikkoman sauce used in this recipe

Cook time
Prep time

Stir Fried Ginger Prawns with Asparagus and Snow Peas


  1. Heat the oil in a non-stick fry pan over medium heat. Cook the prawns, stirring, for about 3 minutes or until they change colour and are just cooked. Do not overcook. Set aside.
  2. Blanch the snow peas and asparagus for about 30 seconds in simmering water.
    Drain and set aside.
  3. Add snow peas, asparagus, capsicum, spring onions and sweet corn to the pan and stir fry for 2 minutes or until just tender. Add ginger and garlic and cook for 1 minute,
    taking care not to burn.
  4. Return prawns to the pan with the vegetables and toss to combine. Serve immediately with steamed rice.

Key tip

Variation: 600g cooked chicken can be substituted for prawns if desired.

*Variation: Kikkoman regular Soy Sauce or Kikkoman Gluten Free Soy Sauce can be substituted if desired.

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