SPG+ Prawn Stir-Fry

This quick, colourful Prawn Stir-Fry is packed with flavour thanks to a generous sprinkle of SPG+ seasoning, our blend of salt, pepper, and garlic that adds instant depth to just about anything. Juicy prawns, crisp capsicum, and a glossy sesame-soy glaze come together in under 20 minutes for a weeknight dinner that tastes restaurant-worthy.

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SPG+ Prawn Stir-Fry

Ingredients:

450 g raw prawns, peeled and deveined

2–3 capsicums (any colours), thinly sliced

1 small onion, thinly sliced

1 clove garlic, finely chopped (optional, for a touch of fresh flavour)

2 tsp SPG+ seasoning, divided (1 tsp for the prawns, 1 tsp for the stir-fry)

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 Tbsp sesame oil

1 tsp cornflour, mixed with 2 Tbsp cold water

1 Tbsp neutral oil (canola or rice bran oil)

Sliced spring onion (optional, for serving)

Instructions:

Slice the capsicum and onion, chop the garlic, and mix the soy sauce, oyster sauce, and sesame oil in a small bowl. Combine the cornflour and water to make a slurry.

Pat dry the prawns with a paper towel then sprinkle with 1 tsp SPG+ and toss to coat evenly.

Heat a wok or large frying pan over high heat. Add the oil, then the sliced capsicum and onion. Stir-fry for 2–3 minutes until starting to soften but still crisp. Remove to a bowl.

Add the prawns to the hot pan in a single layer. Cook for about 1½–2 minutes per side, until they turn pink and opaque. Remove and set aside.

Reduce heat slightly. Add the chopped garlic (if using) and the remaining 1 tsp SPG+. Stir for 20–30 seconds, until fragrant.

Return the prawns and vegetables to the pan. Pour in the soy–oyster–sesame mixture and toss to coat.

Give the cornflour slurry a quick stir and pour it in. Stir for 30–60 seconds until the sauce thickens and everything is glossy.

Remove from the heat, top with spring onion and serve immediately over jasmine rice or noodles.

Tips:

Adjust SPG+ to taste — start with 2 tsp total and add a little more if you prefer a stronger savoury kick.

For a spicy variation, add a drizzle of chilli oil or a pinch of crushed chilli flakes.

This recipe works beautifully with chicken or tofu too, just swap the protein and cook until golden before adding the sauce.