Australian Prawn Recipes

Australian Prawns

Australian prawn stir fry with mixed asian greens & macadamia

Did you know prawns have a tiny carbon footprint compared to all major land animal proteins? Combine that with negative carbon ingredients like greens and nuts, and you have a healthy low carb, low carbon meal packed with nutrition and the essential elements.

Australian prawn stir fry with mixed asian greens & macadamia
Prep Time20 minsCook Time15 minsTotal Time35 mins


 16 green Australian prawns, peeled and deveined, tails intact
 ¼ cup oyster sauce
 1 tsp fish sauce
 2 tbsp Shaoxing rice wine
 Pinch of salt and white pepper
 ¼ cup vegetable oil
 3 garlic cloves, finely sliced on mandolin
 16 green Australian prawns, peeled, deveined, tails intact
 3 cm knob of ginger, peeled, finely sliced
 2 baby bok choy, halved
 4 spring onions, tops trimmed, whites 10-12cm lengths, quartered lengthways,
 200 g sugar snap peas
 ½ lemon, juiced
 ½ cup macadamias, roasted
 Sliced red chilli, red vein sorrel and Thai basil to serve



In a small bowl bring together oyster sauce, fish sauce, rice wine and 1 tablespoon of hot water. Set aside.


Season the prawns with salt and pepper.


Heat a large wok or frying pan over high heat with 2 tablespoons of oil, add the prawns with ginger and garlic to hot pan or wok and toss for 1 minute, until prawns are just turning pink. Transfer to a large plate and set aside.


Add remaining 1 tablespoon oil to the pan with the bok choy, spring onion and sugar snap peas and cook, tossing for 1-2 minutes then add the reserved prawns and any sauce to the pan. Remove from heat, add lemon juice and macadamias.


Serve topped with red chilli, sorrel and Thai basil.

Serves 4.

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