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Stir fried aubergine with prawns in teriyaki sauce

Ingredients for 4 portions

Per portion: 999 kJ / 239 kcal

  • 3 tbsp olive oil
  • 2 medium aubergines, cut into 1cm thick rounds, then 1cm thick strips
  • 2 red peppers, deseeded and sliced
  • 350g raw king prawns
  • 1 bunch spring onions, trimmed and cut into 2.5cm long chunks
  • 6 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
  • 2 large cloves garlic, finely grated


Preparation time: 35 mins

Heat the oil in a large frying pan or wok and stir fry the aubergines and peppers for about 10 minutes until softened. Remove from the pan with a slotted spoon, then add the prawns and spring onions to the pan and cook until the prawns are pink all over.

Stir in the Teriyaki Sauce with Toasted Sesame and grated garlic, then return the aubergines and peppers to the pan. Mix everything together and cook until hot all the way through and the sauce is thick. Serve with noodles or rice.