Our Chinese prawn curry is easy to cook and each portion is under 200 calories.
If you’re looking for a speedy dinner that promises lots of flavour and minimal calories, this is the recipe for you. You only need nine ingredients and 5 minutes of prep. The recipe serves four but you can easily scale it up or down depending on how many people you’re cooking for.
Ingredients
- 500g headless unpeeled raw prawns
- 2tbsp light soy sauce
- 1tbsp rice wine or dry sherry
- 2tbsp Madras curry paste
- 1tbsp light brown sugar
- 2tbsp vegetable oil
- 2cm piece root ginger, grated
- 1 small onion, finely chopped
- A small bunch fresh coriander, finely chopped
WEIGHT CONVERTER
Method
- Wash and pat dry the prawns and place in a shallow dish. Mix the soy sauce, wine or sherry, curry paste and brown sugar together and mix into the prawns. Set aside to marinate for 5 minutes.
- Heat the oil in a wok or frying pan and stir fry the ginger and onion for 5 mins to soften but not brown. Add the prawns and marinade along with the coriander and stir fry for 5-6 mins until the prawns are pink all over and cooked through.
- Serve immediately in small bowls on top of freshly cooked rice. Scrape over any sauce from the pan and garnish with more coriander, if you like.
Top tips for making a Chinese prawn curry
If you have time, allow the prawns to marinate for a couple of hours or overnight.
Should I put garlic in my curry?
For extra flavour you could certainly add a couple of grated or crushed garlic cloves to the curry. Stir in when you add the prawns to avoid it burning.
What can I use instead of prawns?
This marinade would work really well with white fish, chicken or tofu. It is also delicious with a mixture of vegetables. Cauliflower or broccoli are nice hearty choices.
How can I make my curry more saucy?
This recipe is more of a dry curry. You could add 100ml of water or stock to the pan with the prawns and simmer for a brothy sauce.
“If you find preparing ginger a little tricky you can use 1tbsp ginger paste which lots of supermarkets sell. The easiest and safest way to peel root ginger is using a teaspoon - trust me it works!”
The high sides on this Meyer frying pan will be perfect for tossing the ingredients of this curry together.
Why not serve this curry with a starter of crispy duck pancakes, prawn toast and vegetable spring rolls. Alternatively, try something completely different with Wagamama's katsu curry recipe.
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