Stir-fry prawns with peppers & spinach

This is a brilliant speedy supper for two. Pick up the ingredients on your way home

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 269
  • fat 18g
  • saturates 3g
  • carbs 7g
  • sugars 0g
  • fibre 2g
  • protein 21g
  • salt 3.38g


  • 3 tbsp groundnut or sunflower oil
  • 2 fat garlic cloves, sliced thinly
  • 1 small red pepper, cored, deseeded and thinly sliced
  • 200g pack raw peeled tiger prawns, defrosted and patted dry
  • 2 tbsp soy sauce or Thai fish sauce
  • 100g bag baby spinach leaves


  1. Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.

  2. Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.

  3. Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

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