Peppered Prawns


  • 750g green king prawns
  • 1 small chicken stock cube
  • 2 tsp. cornflour
  • 115ml water
  • 2 tbsp. soy sauce
  • 1 tbsp. dry sherry
  • 2 tbsp. tomato sauce
  • 1 clove garlic, crushed
  • 2 tsp. cracked black peppercorns
  • 1 tbsp. honey
  • 2 tbsp. oil
  • 500g broccoli, cut into flowerets
  • 425gr can baby corn, drained
  • 1 onion, sliced
  • 1 stick celery, thinly sliced
  • 1 red capsicum, thinly sliced
  • Corn flour, extra
  • 1 tbsp. water, extra


  1. Peel and devein prawns, leaving tails intact.
  2. Mix together the chicken stock cube, cornflour and water and set aside.
  3. Combine soy sauce, sherry, tomato sauce, garlic, pepper and honey in a large dish.
  4. Add prawns, cover, and refrigerate for several hours.
  5. Heat oil in a wok or large frying pan.
  6. Add vegetables and stir-fry for about 2 minutes.
  7. Add prawns and marinade to pan and cook (stirring) over high heat until prawns change colour and are cooked.
  8. Stir in extra cornflour, combined with extra water and cook stirring until smooth.

Serves 4-6.

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