Green Coral & Chili Garlic Prawn Stir Fry
Juicy prawns, crisp Aeroveg Green Coral, and a punchy chili garlic sauce — a fast wok dinner that earns its place on the regular rotation.
Aeroveg Green Coral has a sweet, mild flavour and soft, frilly leaves that wilt just enough under high wok heat while keeping a satisfying bite. Paired with tiger prawns tossed in a garlicky, slightly spicy sauce, it delivers contrast in every forkful — richness from the prawns, brightness from the green. The trick is speed: a very hot wok and no more than 45 seconds on the leaves.
Method
- Prepare the sauce. Combine soy sauce, oyster sauce, rice vinegar, sugar, and water in a small bowl. Stir until sugar dissolves and set aside.
- Heat the wok. Place a wok over high heat until smoking. Add neutral oil and swirl to coat.
- Cook the prawns. Add prawns in a single layer. Sear for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
- Fry the aromatics. Add garlic and chillies to the wok. Fry for 30 seconds until fragrant and beginning to colour at the edges.
- Add spring onions and sauce. Toss in spring onions and pour in the sauce. Let it bubble for 30 seconds, scraping any caramelised bits from the base.
- Wilt the greens. Add Aeroveg Green Coral and toss quickly — 30 to 45 seconds is enough to just wilt the leaves without losing their colour or structure.
- Finish and serve. Return prawns to the wok, drizzle with sesame oil, and toss everything together. Serve immediately over steamed jasmine rice.
Aeroveg Green Coral is more delicate than heartier greens — add it at the very end and keep the heat high so it wilts fast. Overcooking turns the frilly leaves soft and watery, so watch the clock closely once they hit the wok.