Prawn Stir Fry (Shrimp)
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Servings
3 - 4 people (with rice)
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Calories
235 kcal
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Course
Side Dish, Main Course
Prawn Stir Fry (Shrimp)
Description
This Prawn Stir Fry features medium peeled and deveined prawns cooked briefly in neutral oil until just done to maintain tenderness and color. The vegetables—broccolini steamed briefly and drained, snow peas with removed strings, sliced onion, julienned ginger, and finely chopped garlic—are stir-fried to retain crunch while softening the aromatics. The stir fry sauce blends light soy sauce, Chinese cooking wine or alternatives, oyster sauce, toasted sesame oil, and cornflour to create a slightly thickened savory coating with balanced umami and mild heat from white pepper.
Combined, the ingredients yield a dish where the seafood flavor integrates with the fresh vegetables, highlighted by the aromatic ginger and garlic. The stir fry pairs well with steamed rice varieties such as jasmine, basmati, or cauliflower rice for a wholesome meal.
Notes highlight using light soy sauce for a clear sauce, substituting dry sherry or non-alcoholic broth if needed, and the availability of vegetarian oyster sauce alternatives. Leftovers keep for up to three days refrigerated and are best not frozen. Using fresh or well-drained thawed prawns enhances final texture.
Ingredients
Prawn Stir Fry Sauce:
- 1 1/2 tbsp soy sauce sub all purpose soy, Note 1, light
- 1 tbsp Chinese cooking wine (sub Mirin or dry sherry, Note 2)
- 2 tsp oyster sauce (Note 3)
- 1/2 tsp sesame oil , toasted (Note 4)
- 1 tbsp cornflour or cornstarch
- 1/8 tsp white pepper (sub black pepper)
- 3/4 cup water
Stir Fry:
- 2 tbsp neutral cooking oil peanut, canola or vegetable, generic cooking oil
- 250g / 8 oz medium prawns , raw, peeled and deveined (equiv. 500g/1lb whole prawns, Note 5)
- 1/2 onion , sliced, brown or white
- 2 tsp ginger , finely julienned (~2cm / 0.7" piece)
- 2 tsp garlic , finely chopped (~ 2 cloves)
- 1 1/2 broccolini trimmed, cut into 5cm / 2" lengths, (~1 1/2 cups. Sub normal broccoli, bunches
- 120g / 4 oz snow peas , thin string removed from both sides
Instructions
- Steam broccolini: Steam broccolini until crisp-tender, about 2 - 3 minutes (remember it will cook more in the stir fry). Set aside to drain and dry.
- Stir Fry Sauce: Put all Stir Fry Sauce ingredients except water into a bowl. Mix until cornflour is dissolved. Then stir in water.
- Cook then remove prawns: Heat oil in a wok or large skillet on medium to medium-high heat. Add prawns and spread them in a single layer. Cook for 1 1/2 minutes, then turn and cook the other side for 1 minute until cooked through. Try not to make the prawns too golden (they are only lightly browned in stir fries). Remove prawns to a bowl. Set aside.
- Cook onion, garlic and ginger: Add more oil if the pan seems a bit dry. Still on medium-high heat, add onion and cook for 1 minute. Then add ginger and garlic and cook for another 1 minute until onion is starting to soften but not colour.
- Add snow peas, then broccolini: Add snow peas and toss until coated with oil. Then add broccolini and toss through.
- Add Sauce and thicken: Give the Sauce a stir (to dissolve cornflour settled at bottom), then pour into skillet. Cook, stirring, until sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
- Add prawns back in: Then add the prawns back in (including any juices in the bowl). Toss for another 30 seconds until prawns are warmed through.
- Serve: Serve with rice!
Notes
- Use light soy sauce for a clear stir fry sauce; regular soy sauce darkens the sauce and dark soy is too strong and alters flavor.
- Chinese cooking wine can be substituted with dry sherry; for no alcohol, replace cooking wine and water with low-sodium chicken broth and reduce oyster sauce by 1 tablespoon.
- Vegetarian oyster sauce options are available and can be used to make this dish suitable for vegans.
- Use toasted sesame oil for a stronger flavor and brown color.
- Fresh prawns are preferred, but frozen thawed prawns work if drained well and patted dry before cooking.
- Store leftovers in the refrigerator for up to three days; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4 people (with rice)
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235cal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 210mg | 70% |
| Sodium | 1280mg | 53% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 74mg | 82% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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