Fish & Seafood

Quick Wasabi Prawns With Pak Choi

Succulent prawns with crisp pak choi in a zingy wasabi sauce. This quick stir-fry delivers bold Japanese flavours in just minutes.

By Ricky Robinson Updated January 27, 2026

This wasabi prawn stir-fry is exactly what you need when you want something quick but impressive. The prawns cook in just a couple of minutes, and the pak choi adds lovely colour and crunch while soaking up all those bold Japanese flavours. The wasabi gives it a proper kick, but you can adjust the heat to suit your taste.

The key to getting this right is having everything prepared before you start cooking. Once that wok heats up, everything moves fast. You want to sear the prawns properly to get some colour, then let the pak choi char slightly for that smoky edge. The sauce brings it all together with that perfect balance of heat, sweetness, and umami.

Start with just one teaspoon of wasabi paste—you can always add more at the end if you want extra heat.
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Quick Wasabi Prawns With Pak Choi

What makes this dish work so well is the contrast of textures. The prawns stay tender and juicy, the pak choi stems keep their bite while the leaves wilt down, and that glossy sauce coats everything beautifully. It's light enough for a weeknight but feels special enough for when you've got company.

Pak choi is brilliant in stir-fries because both the stems and leaves cook at different rates, giving you two textures in one vegetable. If you can't find pak choi, bok choy works just as well, or you could use broccoli or sugar snap peas. The wasabi paste keeps well in the fridge once opened, so this is a dish you can make again and again when you need something fast and flavourful.

Quick Wasabi Prawns With Pak Choi

Pak choi Prawns Wasabi
Total Time 16 min
Servings 2 servings
Calories 285 cal
Protein 32g

Ingredients

Equipment Needed

  • Small Bowl
  • Wok

Instructions

  1. 1
    Mix the sauce ingredients together in a small bowl. Start with 1 tsp wasabi and taste after cooking—you can always stir in more at the end.
  2. 2
    Heat the oil in a wok or large frying pan over high heat. Add the prawns in a single layer and cook for 1 minute without moving them to get some colour. Flip and cook another minute until just pink. Remove to a plate.
  3. 3
    In the same pan, add the garlic and ginger. Stir for 30 seconds until fragrant. Add the pak choi cut-side down and let it char for a minute, then toss and cook for another 2 minutes until the stems are tender but still have bite.
  4. 4
    Return the prawns to the pan, pour over the sauce, and toss everything together for 30 seconds until glossy and coated.
  5. 5
    Scatter with sesame seeds, if you have some, and serve immediately. Add a side of steamed rice for a more substantial meal.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Best served immediately while the prawns are still hot and the pak choi crisp. This dish doesn't store well as the vegetables will lose their texture, so make only what you'll eat straight away.

Serving Suggestions

Serve over steamed jasmine rice or rice noodles for a more substantial meal. A cold Japanese beer or crisp white wine pairs beautifully with the wasabi heat.

Quick Wasabi Prawns With Pak Choi

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