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.
Speedy Hoisin Tiger Prawn & Cashew Stir-fry
Stir-fry o’clock. Sizzled with peppers, spring onions and Chinese five-spice, our tender Responsibly-sourced jumbo tiger prawns are even more delicious in hoisin sauce. Pak choi for your greens and cashews for moreish crunch.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 25g honey
- 1 pak choi
- 30g cashew nuts (Nuts)
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 pepper
- 1 onion
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp cornflour (use half)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 spring onion
Nutritional Information
Calories: 472
Protein: 26g
Carbs: 60g
Fat: 14g
Ingredients
- 25g honey (use half)
- 1 pepper (use half)
- 1 onion (use half)
- 30g cashew nuts (use half) (Nuts)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour (use a quarter)
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 spring onion
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 1 pak choi (use half)
Nutritional Information
Calories: 519
Protein: 26g
Carbs: 61g
Fat: 19g
Speedy Hoisin Tiger Prawn & Cashew Stir-fry
Stir-fry o’clock. Sizzled with peppers, spring onions and Chinese five-spice, our tender Responsibly-sourced jumbo tiger prawns are even more delicious in hoisin sauce. Pak choi for your greens and cashews for moreish crunch.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a measuring jug & a small bowl
Prep the veg
- Trim and slice the spring onions into 3cm pieces. Cut the pepper into 2cm squares
- Trim the pak choi and cut into bite-sized pieces. Roughly dice the onion
Sizzle the prawns
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the prawns and cook for 2-3 mins, until pink and almost cooked through. Season with salt and pepper
- Add the pepper, onion and spring onion and cook for 3-4 mins, until softened
Build the dish & heat up the rice
- Meanwhile, in the small bowl, combine the half pack of cornflour with 100ml water (50ml for 1 person), then stir in the hoisin and honey
- Add the pak choi, ginger & garlic paste, five-spice and cashew nuts to the prawn pan. Cook for 1 min, then add the hoisin sauce to the pan and simmer for 2-3 mins, until thickened
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Last bits & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the hoisin prawns between bowls, with the rice alongside
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