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.
Asian King Prawn Stir-Fry with Roast Potatoes
This is an easy Asian-inspired dish to whip up on busy weeknights. Flash-fry sustainably sourced king prawns with ginger, garlic, honey and vinegar. Add vitamin-rich pak choi and mangetout to up the veg. Fluffy roast potatoes to keep it filling. Scatter over cashews for a nutty crunch.
High protein
Low sat fat
Serving size
Ingredients
- 2 spring onion
- 160g mangetout
- 2 pak choi
- 25g honey
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 large potatoes
- 20g cashew nuts (Nuts)
- 1 tbsp rice wine vinegar
- 4cm fresh ginger
- 2 garlic clove
- 2 tsp cornflour
- 200g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 573
Protein: 29g
Carbs: 66g
Fat: 21g
Ingredients
- 25g honey (use half)
- 2 pak choi
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 4cm fresh ginger (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 20g cashew nuts (use half) (Nuts)
- 2 garlic clove
- 2 tsp cornflour (use half)
- 2 spring onion
- 1 tbsp rice wine vinegar (use half)
- 160g mangetout (use half)
- 2 large potatoes
Nutritional Information
Calories: 792
Protein: 36g
Carbs: 110g
Fat: 22g
Asian King Prawn Stir-Fry with Roast Potatoes
This is an easy Asian-inspired dish to whip up on busy weeknights. Flash-fry sustainably sourced king prawns with ginger, garlic, honey and vinegar. Add vitamin-rich pak choi and mangetout to up the veg. Fluffy roast potatoes to keep it filling. Scatter over cashews for a nutty crunch.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Shellfish
Allergens: Celery, Crustaceans, Sulphites, Nuts
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into 2cm cubes. Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Dissolve the cornflour in a jug with 50ml cold water, then top up with 200ml hot water (75ml for 1 person) and crumble in half the stock cube. Stir to dissolve. Cut 1 spring onion into 2cm pieces, and thinly slice the remaining. Finely slice the garlic. Finely chop or grate the ginger. Trim and cut the pak choi into bite-sized pieces.
- Heat a medium frying pan on medium heat. Add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside. Add 1 tbsp oil and the spring onion pieces, garlic and ginger and cook for 2 mins.
- Make the dressing; mix the honey, balsamic and rice vinegar in a small bowl. Add the stock mixture, pak choi, mangetout and half the dressing to the pan. Simmer for 3-4 mins, until thickened slightly. Add the prawns and simmer for 2-3 mins, until cooked.
- Once the potatoes are cooked, add the remaining dressing to the tray and mix to combine. Season with sea salt and black pepper.
- Serve the potatoes topped with the prawn mixture. Garnish with cashews and remaining spring onion.
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