Mary Berry’s Prawn Stir Fry with Ginger, Coconut, and Chilli is a flavorful and dynamic dish that balances heat, sweetness, and freshness in every bite. Combining succulent prawns with a vibrant medley of vegetables, it’s the perfect stir-fry for those who enjoy the heat of chilli and the fragrant notes of ginger. The coconut adds a rich, creamy texture to the dish while also infusing it with a mild sweetness, making it a unique twist on traditional stir-fries.
The prawns are the star of the show here, cooked just right so they remain tender and juicy. Alongside them, the ginger and chilli provide a sharp, spicy kick that brings a depth of flavor to the dish. Coconut milk smooths everything over, creating a luscious sauce that clings to the ingredients without overpowering them. This recipe is quick, simple, and has an exotic vibe, making it ideal for a weeknight dinner or a weekend gathering.
The dish is also quite versatile, allowing you to play around with different vegetables depending on what you have on hand. Mary Berry’s version typically uses bell peppers, spring onions, and mushrooms, but you could easily swap in whatever you prefer-broccoli, snap peas, or baby corn would work wonderfully.
Mary Berry’s Prawn Stir Fry With Ginger Coconut And Chilli Recipe
Ingredients Needed
Mary Berry’s Prawn Stir Fry with Ginger, Coconut, and Chilli relies on a handful of fresh, high-quality ingredients that come together in harmony to create an irresistible dish. Here’s a breakdown of what you’ll need:
- Prawns (Shrimp) – Fresh, peeled, and deveined prawns are ideal, as they offer a sweet, tender texture when cooked. You can use frozen prawns, but ensure they’re fully thawed before cooking.
- Ginger – Fresh ginger is key to adding that zesty, peppery heat. You’ll need it finely grated or minced to release its oils and flavor fully.
- Chilli – Red or green fresh chilli peppers provide the spice and vibrancy of this dish. Depending on your heat preference, you can adjust the amount of chilli.
- Coconut Milk – Full-fat coconut milk lends a creamy richness and a subtle coconut flavor. This contrasts beautifully with the heat from the ginger and chilli.
- Vegetables – A selection of bell peppers, spring onions (scallions), and mushrooms. These vegetables are quick to cook and complement the prawns perfectly, offering color and texture to the dish.
- Garlic – Fresh garlic adds aromatic depth and works in perfect harmony with the ginger and chilli.
- Soy Sauce – Adds a savory umami element to balance the sweetness of the coconut milk and the heat from the chillies.
- Lime Juice – Freshly squeezed lime juice brightens up the dish, cutting through the richness of the coconut milk and providing an acidic counterpoint to the other flavors.
- Rice or Noodles (Optional) – To serve alongside the stir fry, either steamed rice or stir-fried noodles works well to soak up the sauce and create a fuller meal.
- Vegetable Oil – For frying the prawns and vegetables, a neutral oil like vegetable oil or sunflower oil works best. You can also use sesame oil for a nutty flavor.
Equipment Needed
Making Mary Berry’s Prawn Stir Fry with Ginger, Coconut, and Chilli is fairly simple, but a few key pieces of kitchen equipment will ensure everything comes together smoothly:
- Wok or Large Frying Pan – A wok is ideal for stir-fries because it heats up quickly and allows for fast cooking at high heat. If you don’t have a wok, a large frying pan will work as well.
- Grater or Knife – You’ll need a grater or a sharp knife to finely mince the ginger and garlic.
- Chopping Board – For prepping your vegetables and prawns.
- Wooden Spoon or Spatula – To toss the ingredients around the wok and ensure even cooking.
- Measuring Cups or Spoons – For measuring the soy sauce, lime juice, and coconut milk to achieve the perfect balance of flavors.
- Serving Plates – Once your stir-fry is ready, have a couple of plates or bowls prepared to serve it hot.
- Strainer (Optional) – If you’re using frozen prawns, you may need a strainer to remove any excess water after thawing.
Instructions To Make Mary Berry’s Prawn Stir Fry With Ginger Coconut And Chilli
Step 1: Prepare The Ingredients
Begin by prepping all your ingredients before starting the cooking process. Peel and devein the prawns if necessary. Grate or finely chop the ginger and garlic, and chop the vegetables into bite-sized pieces. Cut the chilli into thin slices, removing the seeds if you prefer a milder heat. Open the can of coconut milk and give it a stir to ensure it’s smooth and ready for use.
Step 2: Cook The Prawns
Heat your wok or frying pan over medium-high heat. Add a tablespoon of vegetable oil and allow it to heat up. Add the prawns in a single layer, cooking them for 2-3 minutes per side until they’re pink and opaque. Remove them from the wok and set them aside.
Step 3: Stir-fry The Vegetables
In the same pan, add a little more oil if necessary. Add the ginger and garlic, frying for about 30 seconds until fragrant. Next, toss in the chopped vegetables and cook for 3-4 minutes until they’re tender-crisp. Add the sliced chilli during this step for an extra punch of heat.
Step 4: Combine The Sauce
Pour in the coconut milk and soy sauce, stirring to combine everything. Let the sauce simmer for a minute or two, allowing it to thicken slightly. Taste and adjust the seasoning if necessary, adding a bit of lime juice for tang and a pinch of salt if desired.
Step 5: Bring It All Together
Return the prawns to the wok along with any juices that have accumulated. Stir everything together, ensuring the prawns are well-coated in the sauce. Cook for another minute or two to heat the prawns through.
Step 6: Serve And Garnish
Serve the stir fry over steamed rice or noodles. Garnish with freshly chopped cilantro or spring onions and a squeeze of lime juice for added freshness.
Tips And Tricks
- Adjusting the Spice Level – If you like your stir-fries less spicy, remove the seeds from the chillies or use a milder variety like a red bell pepper. You can also reduce the amount of chilli used.
- Adding More Veggies – Feel free to throw in more vegetables like broccoli, snap peas, or baby corn. Just be sure to chop them into uniform sizes for even cooking.
- Substitute Coconut Milk – If you’re not a fan of coconut milk, you can substitute it with cream or a non-dairy alternative, though the flavor will change slightly.
- Marinate the Prawns – For added depth of flavor, marinate the prawns in soy sauce, ginger, and garlic for 15-20 minutes before cooking.
- Noodles vs. Rice – If you’re opting for noodles, you can toss them into the stir-fry towards the end to soak up all that delicious sauce. Rice is perfect for soaking up the coconut sauce as well.
Mary Berry’s Prawn Stir Fry with Ginger, Coconut, and Chilli is a vibrant and mouthwatering dish that beautifully combines the heat of fresh ginger and chilli with the rich creaminess of coconut milk. It’s quick to make, easy to adapt, and packed with flavor, making it an excellent choice for busy weeknights or special occasions. With its balance of textures and tastes-spicy, sweet, and savory-this stir-fry is bound to become a staple in your cooking repertoire. Whether you’re a seasoned home cook or a beginner, this dish is sure to impress. So grab your wok, get your ingredients ready, and prepare for a sensational meal!
Easy Recipe Variations For Mary Berry’s Prawn Stir Fry With Ginger Coconut And Chilli
Mary Berry’s prawn stir fry with ginger, coconut, and chilli is already a vibrant, flavour-packed dish that can easily be adapted to suit a variety of tastes and dietary preferences. Here are some easy and creative variations to take your stir fry experience to the next level:
1. Swap The Prawns For Other Proteins
While prawns are the star of the show in Mary Berry’s original recipe, you can easily switch them out for other proteins. Try using:
- Chicken: Tender chicken breast or thigh, thinly sliced, is a great option. It will soak up the ginger, coconut, and chilli sauce, making for a juicy, satisfying meal.
- Tofu: For a vegetarian or vegan variation, tofu is an excellent substitute. Press the tofu first to remove excess water, then slice it into cubes and stir fry until crispy. The tofu will absorb all the flavours, making it a delicious plant-based option.
- Beef or Lamb: For a more hearty, rich variation, thinly sliced beef or lamb can work wonderfully. The strong flavours of these meats complement the spicy, creamy sauce.
2. Vegetable Variations
If you’re looking to boost the nutritional content of the stir fry or add some variety, consider playing with different vegetables. While Mary Berry’s recipe might feature a basic combination of bell peppers, onions, and spinach, you can enhance it with:
- Mushrooms: Add some earthy flavours by incorporating a mix of shiitake, chestnut, or oyster mushrooms. Mushrooms also soak up the coconut sauce beautifully.
- Bok Choy or Kale: For a more leafy, bitter contrast to the sweetness of the coconut, bok choy or kale are great additions.
- Broccoli or Cauliflower: These vegetables add a bit of crunch and are a nice counterbalance to the creamy texture of the sauce. Steam them lightly or stir-fry them for a few minutes to maintain their bite.
- Carrots or Courgettes: Thinly sliced or julienned carrots or courgettes can add a nice texture and a pop of color.
3. Spices And Herbs
Mary Berry’s recipe includes ginger and chilli, but you can adjust the spice level or introduce new flavours with the following:
- Curry Powder or Lemongrass: For an extra layer of warmth, a teaspoon of curry powder or a stalk of lemongrass (bruised to release its oils) can bring a fragrant, aromatic note to the dish.
- Fresh Herbs: Add fresh basil or cilantro at the end of cooking for a burst of fresh flavour. Thai basil, in particular, complements the ginger and coconut combination wonderfully.
- Lime or Lemon Zest: A sprinkle of lime or lemon zest can brighten up the dish and add a refreshing citrus punch that cuts through the richness of the coconut milk.
4. Make It Vegan
For a completely plant-based version, simply omit any fish sauce or prawns and replace the coconut milk with a dairy-free alternative, like soy or almond milk. Also, make sure the soy sauce you use is vegan-friendly. You can also toss in some edamame or chickpeas for extra protein.
5. Sauce Variations
While the original recipe uses a combination of coconut milk and soy sauce, you can tweak the sauce for different flavour profiles:
- Peanut Sauce: Add a tablespoon or two of peanut butter to the coconut milk for a creamy, nutty twist. The richness of the peanut butter complements the ginger and chilli nicely.
- Teriyaki Sauce: For a sweeter variation, add some teriyaki sauce to the mix. It will lend the stir fry a glossy finish and a bit of sweetness that pairs well with the spicy kick of the chilli.
- Lemon Grass Coconut Sauce: Combine fresh lemongrass with coconut milk for an aromatic, tropical infusion that brightens the dish.
These variations ensure that no matter what you have on hand, you can easily adjust the recipe to suit your needs, preferences, and the ingredients available in your pantry!
Storing Leftovers
When it comes to storing leftovers of Mary Berry’s prawn stir fry, the key is to keep both the prawns and vegetables as fresh as possible without compromising on texture or flavour. Here’s a step-by-step guide for storing leftovers:
1. Cool Down The Dish
Before storing, make sure the stir fry cools to room temperature. This prevents condensation inside the container, which could make the dish soggy when reheated. Avoid leaving the food out for more than two hours, as bacteria can grow at room temperature.
2. Use An Airtight Container
Transfer the leftover stir fry into an airtight container. This helps preserve the flavours and prevents the food from drying out. You can either use a glass or plastic container with a secure lid, but make sure there’s no air leakage.
3. Refrigerate Or Freeze?
- Refrigerating: If you plan to eat the leftovers within a couple of days, store them in the fridge. The stir fry can last for 2-3 days when refrigerated.
- Freezing: If you want to keep the leftovers for longer, you can freeze the stir fry. The prawns might lose a bit of their texture, but the flavours will remain intact. Store it in a freezer-safe container or a resealable freezer bag. It will last for up to 3 months.
4. Reheating
When you’re ready to eat, reheat the stir fry gently. If you’ve stored it in the fridge, heat it in a pan on medium heat until it’s piping hot. Add a splash of water or a bit more coconut milk to rehydrate the sauce if necessary. If reheating from frozen, it’s best to thaw it overnight in the fridge before reheating on the stove.
Be aware that prawns can become tough if overcooked, so avoid reheating it for too long.
What To Eat With Mary Berry’s Prawn Stir Fry With Ginger Coconut And Chilli?
Mary Berry’s prawn stir fry is already a balanced and hearty meal, but pairing it with the right side dishes can elevate the experience even more. Here are some options to complement the bold, zesty flavours of the stir fry:
1. Jasmine Or Basmati Rice
A fragrant, fluffy bed of jasmine or basmati rice is the perfect foundation for this stir fry. The mild flavour and soft texture of these rice varieties balance the heat and creaminess of the coconut sauce. You can even sprinkle some toasted sesame seeds or fresh cilantro over the rice for extra flavour and texture.
2. Noodles
If you want to go for something a bit more substantial, serve the stir fry over a bed of stir-fried noodles. Egg noodles, rice noodles, or even soba noodles work well here. Toss the noodles with a bit of sesame oil and soy sauce before adding the stir fry for an extra layer of taste.
3. Asian Slaw
For a crunchy contrast, an Asian-inspired slaw with cabbage, carrots, and a tangy sesame dressing adds freshness and texture. The acidity from the slaw will cut through the richness of the coconut and enhance the dish’s balance.
4. Sautéed Greens
Pair the stir fry with a side of sautéed greens like spinach, bok choy, or green beans. Lightly stir-fry them with garlic and a touch of soy sauce to complement the flavours of the main dish.
5. Poppadoms Or Flatbread
For a more fusion-style approach, serve the stir fry with crispy poppadoms or warm naan flatbread. The crispy texture of the poppadoms will provide a satisfying crunch alongside the creamy stir fry.
6. Fresh Fruit Salad
To balance the spicy and creamy flavours of the stir fry, a fresh fruit salad with tropical fruits like mango, pineapple, and papaya can be an excellent way to add a sweet, refreshing contrast.
Conclusion
Mary Berry’s prawn stir fry with ginger, coconut, and chilli is a dazzling dish that effortlessly brings together the warmth of ginger, the heat of chilli, and the rich creaminess of coconut milk. Whether you’re sticking to the classic recipe or experimenting with different protein swaps, vegetable add-ins, or spice variations, the versatility of this dish ensures it’s always a crowd-pleaser.
Storing leftovers is simple, and with the right pairing options, you can create a complete meal that will satisfy both your appetite and your taste buds. So next time you find yourself making this stir fry, remember to get creative with the ingredients and enjoy the culinary adventure that comes with it.
FAQs
What Are The Main Ingredients For Mary Berry’s Prawn Stir Fry With Ginger, Coconut, And Chilli?
The main ingredients for this dish include prawns, ginger, coconut milk, and red chilli. Additional ingredients typically consist of garlic, lime, soy sauce, and fresh vegetables like bell peppers, spring onions, and courgettes, all coming together to create a fragrant and flavourful stir fry.
Can I Substitute The Prawns In Mary Berry’s Stir Fry Recipe?
Yes, you can easily substitute the prawns in this recipe. Alternatives like chicken, tofu, or even firm white fish such as cod or haddock work well. Just adjust the cooking times accordingly to ensure the protein is cooked through.
How Can I Make Mary Berry’s Prawn Stir Fry Spicier?
To make the prawn stir fry spicier, you can increase the amount of red chilli used, or add some dried chilli flakes or fresh chilli slices. If you want extra heat, you can also incorporate a dash of chilli paste or a small amount of sambal oelek to intensify the spice.
