Prawn & Litchi Stir-fry
A quick, vibrant South African summer stir-fry featuring juicy prawns and sweet caramelised litchis tossed with citrus and fresh coriander.
Perfect for an easy weeknight dinner or thrown on the braai while litchis are in season! Juicy prawns, crunchy red onion, and green bell pepper sautéed over high heat, paired with sweet, lightly caramelised fresh litchis and finished with zesty lime juice and coriander. It is sweet, savoury, smoky, and delightfully fresh.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Char Vegetables & Caramelise Litchis
Heat 1 to 2 tbsp olive oil in a heavy-based skillet or pan over high heat until shimmering hot.
- 2
Add 1 red onion cut into thick wedges and 1 green bell pepper cut into large pieces, cooking for 2–3 minutes until lightly charred around the edges but still crisp.
- 3
Add 1 cup peeled and deseeded fresh litchis to the pan, cooking for 1–2 minutes until they turn lightly caramelised.
The rest of this recipe
There's 4 more ingredients and 4 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Prawn & Litchi Stir-fry is yours.
Ivana’s note
High heat is the secret to this dish! Searing the vegetables and litchis quickly keeps them crisp-tender and prevents the litchis from releasing too much water into the pan.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
