There are plenty of delicious sweet recipes with strawberries,  but savoury recipes with strawberries are harder to find, usually in the form of strawberry salads. That’s partly because while other fruits such as apple and pineapple have made the crossover, strawberry changes taste so quickly when cooked. Just 15 seconds in the pan increases how sour it tastes by one fold, it seems!

That’s why something quick like a stir-fry can be a good way to include strawberry in a recipe. Many novel recipes try the combination of strawberry and chicken, and my personal preference is strawberry and prawns. Prawns usually taste good with a squeeze of lemon, and here the sourness from slightly cooked strawberries make up for that instead. The sweet peas add a dash of green and make the dish a bit more colourful.

It’s really important to add in the strawberries at the very end… otherwise they will be very sour! Also, I’m using cooked prawns here because that’s what I had in the fridge, but with raw prawns, you’ll simply need to cook these first with a little ginger until they turn pink.

This only takes around 2 minutes of prep and 5 minutes to cook, so perfect to try in the summer when you don’t want to leave the stove on for too long!

Ingredients
200g of prawns
100g of sweet peas
100g of strawberries
1 tsp of cornflour
1/2 tsp of ginger powder
1/2 tsp of garlic granules
1 tsp of mirin
1 tsp of sugar
Pinch of salt

Step 1: Cook the prawns until they turn pink if using raw prawns. Set aside. Wash and chop the sweet peas roughly and wash and halve the strawberries.

Step 2: Mix the cornflour, ginger powder, garlic granules, mirin and sugar with a dash of water into a smooth, pour-able paste.

Step 3: Add a little oil to a thin pan/wok, add in the prawns, followed by the sweet peas, and stir fry until it sizzles. Add a pinch of salt and stir fry for a further 30 seconds.

Step 4: Add in the paste and stir fry until it sizzles again, and looks glossy, which should take roughly 1-2 minutes.

Step 5: Add the strawberries. Stir fry quickly for 30 seconds or 1 minute max. Remove from the pan immediately and serve.

As I mentioned, the longer you leave the strawberries the more sour they will turn. I think 30s is optimal, but of course it’d depend on how sweet they were to start with! You can also add more sugar to adjust. What do you think?