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Chilli Shrimp Stir-Fry with Lemon, Cilantro and Prunes



450g tiger prawns, shelled and deveined (about 20–25)
1/2 tsp salt
2 Tbsp lemon juice
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp honey
1 tsp cornstarch
80g SUNSWEET prunes, diced
1 Tbsp fresh ginger, minced
2 garlic cloves, minced
2 green onions, thinly sliced into rings
1/2 tsp dried chili flakes
1 Tbsp vegetable oil
1/2 small yellow onion, sliced
1/2 jalapeño, thinly sliced crosswise (seeds removed for less heat)

Corriander sprigs, for garnish
600g cooked jasmine rice, for serving


  1. Mix shrimp with salt and set aside.
  2. In a small bowl whisk together lemon juice, vinegar, soy sauce, honey and cornstarch. Add prunes and let soak.
  3. In a separate small bowl combine ginger, garlic, green onions and chili flakes. In a third bowl, add yellow onion and jalapeño.
  4. In a wok or large nonstick skillet, heat oil over medium heat for 1 minute. Add ginger, garlic, green onion and chili flakes, then stir-fry until garlic turns fragrant, about 30 seconds.
  5. Add yellow onion and jalapeño then cook until onion starts to soften, about 1 minute.
  6. Add shrimp and cook partially, about 1 minute.
  7. Add lemon juice, vinegar, soy sauce, honey, cornstarch and prunes, then cook to reduce the sauce and finish cooking the shrimp, about 1–2 minutes.
  8. Garnish with cilantro and serve with rice.

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Under 500 calories

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