King prawn & edamame crispy rice
Waitrose and Partners

King prawn & edamame crispy rice

One of those quick meals you’ll be adding to the rota as soon as you try it! The brown rice and edamame bean stir fry is ready-dressed with ginger, garlic and chilli.

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HealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp vegetable or sunflower oil
  • 200g frozen raw peeled jumbo king prawns, defrosted
  • 300g pack brown rice & edamame bean stir fry
  • 195g can Essential Sweetcorn, drained
  • 4 Essential Salad Onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 2 tbsp Cooks’ Ingredients Ketjap Manis


  1. Heat 1 tbsp oil in a large nonstick frying pan and cook the prawns for 1-2 minutes on each side, until cooked through, pink and opaque. Transfer to a plate.

  2. Add the remaining oil to the pan, then tip in the stir fry and sweetcorn and stir fry for 1 minute. Press down and leave undisturbed to cook over a medium-high heat for 4-5 minutes, until crispy and golden on the base.

  3. Stir in the cooked prawns, salad onions and red chilli, then cook for 1-2 minutes more until piping hot. Divide between bowls and serve with a drizzle of ketjap manis.

Cook’s tip

Ketjap manis is a thick, sweet soy sauce, used in Indonesian cooking but also super versatile for adding into lots of South East Asian-style recipes, plus barbecue sauces, marinades and rich slow-cooked casseroles. 


Typical values per serving when made using specific products in recipe


2,135kJ/ 511kcals



Saturated Fat












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