Dubai stir-fry with prawns

Dubai spiced stir fry2

Sometimes I feel like I live in 3 worlds; Europe, Middle East and Asia. I love it! Dubai is such a great place for food and spices. It inspired me to this stir-fry, which is one of our ‘weekday’ dishes, we would have in front of TV. Enjoy!


Serves 4

What do you need?

• 1 ½ cup basmati rice
• 600 gram uncooked small prawns
• 3 scant tbsp. red curry paste
• 1 onion
• 8 baby carrots
• 125 gram mini corn
• 1 broccolini (long and flat broccoli)
• 3 spring onions
• ½ cup chopped coriander (alternatively use Thai basil)
• 2 tbsp. lemon grass paste or 1 stalk
• 2 tbsp. rice vinegar
• 2 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tbsp. fish sauce
• 3 eggs
• 3 tbsp. vegetable oil
• 4 red chili peppers (option)


Rinse and drain the prawns.
In a bowl, blend the oyster, fish and soy sauce. Marinate the prawns for minimum 15 minutes.

Cook the rice following the instructions on the package. Add the lemon grass to the water.

Cut the onion finely.

Chop the carrots coarsely.

Cut the spring onion in rings.

Chop the broccolini into rough chunks.

In a bowl, whisk the eggs.

Chop the coriander finely.

In a wok, heat the vegetable oil on a high heat.
Sauté the onion until translucent.

Stir through the curry paste(if you don’t like it hot, take only 1 tbsp. of the curry paste). Bake for a couple of minutes.

Add the corn, the carrots and broccolini. Simmer while stirring for 5-7 minutes.

Push the vegetables on the side of the wok, so a part of the bottom is free.
Add the eggs and bake them until they become an omelette.
Blend the omelette into the vegetable mix.

Again, in the wok, push the vegetable and egg mix on the side and bake the prawns (with rest of the marinade) until pink on both sides. This should only take 2-3 minutes.
Blend well.

In the meantime the rice should be done. Stir in the rice vinegar.

Combine the rice with the prawns and vegetables.

Add the spring onions, toss.

Serve into 4 pasta bowls.
Sprinkle the coriander on top.
Optionally, decorate with a red chilli pepper.


© Magali Schockaert and, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and with appropriate and specific direction to the original content.

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