Garlic chilli prawns with green beans

The fresh chilli in this sweet and sticky dish gives the succulent king prawns a fiery kick. A perfect flavour-packed lunch or lovely light dinner served with a chilled glass of white wine. 

Garlic chilli prawns

Gluten-free garlic chilli prawns with green beans

By Waitrose (

Serves 2 | Prep 10 mins | Cook15 mins | Calories 330 (per serving)


  • 120g (4oz) jasmine rice
  • 180g (6oz) Waitrose Extra Large King Prawns
  • 1 tsp tomato purée
  • ½ tsp chilli flakes
  • 1 tsp Chinese rice vinegar
  • 1 tsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp reduced-salt gluten-free soy sauce
  • 1½ tbsp vegetable oil
  • 200g (7oz) fine green beans, trimmed, halved
  • 1 salad onion, sliced
  • 1 garlic clove, peeled, crushed
  • 1 tsp finely grated fresh root ginger
  • 1 tsp sesame seeds, toasted


  1. Cook the rice according to the pack instructions, drain and set aside. Pat the prawns dry on kitchen paper. In a small bowl mix the tomato purée, chilli flakes, vinegar, honey, sesame oil and soy sauce.
  2. Heat a large wok over a high heat and add the vegetable oil, beans, onion, garlic and ginger. Stir-fry for 30 seconds, then add the prawns and fry for another minute. Tip in the tomato purée mixture and fry for another 2 minutes until everything is coated and the prawns are cooked through.
  3. Divide the rice between bowls, top with the prawns and beans and sprinkle with sesame seeds to serve.


  • The cooking time is very short for this recipe, so make sure all your ingredients are prepared in advance.