The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tiger Prawn & Persimmon Stir-fry
New festive flavours for your table. Juicy persimmon and plump, responsibly-sourced tiger prawns create a knock-out seasonal stir-fry. Sizzle away with Rudolph-red peppers, chillis, green beans and fibre-filled noodles. Then wrap up with a quick sesame dressing.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 3 garlic clove
- 2 x persimmon
- 25g honey
- 1 chilli
- 2 tbsp sesame oil (Sesame)
- 3 spring onion
- 2 unwaxed lime
- 200g brown rice noodles (Brown Rice Flour, Water)
- 160g green beans
- 2 pepper
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 462
Protein: 24g
Carbs: 60g
Fat: 15g
Tiger Prawn & Persimmon Stir-fry
New festive flavours for your table. Juicy persimmon and plump, responsibly-sourced tiger prawns create a knock-out seasonal stir-fry. Sizzle away with Rudolph-red peppers, chillis, green beans and fibre-filled noodles. Then wrap up with a quick sesame dressing.
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Cooking Instructions
- Cut the persimmons into 1cm thick wedges. Roughly dice the peppers. Finely chop or grate the garlic and ginger. Quarter the limes. Thinly slice the spring onions. Finely chop the chilli (remove the seeds for less heat).
- Make the tamari dressing; combine the sesame oil, tamari, honey, juice from 1 lime and a splash of water in a small bowl. Stir and set aside.
- Heat a large frying pan with 4 tsp oil on medium-high heat. Add the peppers, ginger, garlic and half the spring onions. Cook for 3 mins, until softening, then add the prawns. Cook for 6-8 mins, or until pink and cooked through. Season with sea salt and black pepper.
- Trim the green beans. Bring a large saucepan filled with salted hot water to a boil. Add the green beans and noodles. Gently separate the noodles with a fork, then boil for 3-4 mins, until cooked. Drain all together, then rinse under cold water.
- Add the cooked noodles and green beans to the frying pan, along with half the persimmons, chilli (to taste) and tamari dressing. Mix well to combine.
- Serve the noodle stir-fry, garnished with remaining chilli (to taste), spring onions, persimmon and lime, cut into wedges.
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