prawn stir fry

Recipe video above. Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini. It’s a Chinese restaurant standard!As with all stir fries, feel free to switch the vegetables for anything you&#039;ve got!TOP TIP: The best way to ensure you don&#039;t overcook the prawns is to cook them first, remove, then add them back in at the end. Perfectly plump and juicy prawns, every single time!

Prawn Stir Fry (Shrimp)

tbsp light soy sauce ((sub all purpose soy, Note 1))

Chinese cooking wine ((sub Mirin

tsp oyster sauce ((Note 3))

tsp sesame oil (, toasted (Note 4))

tbsp cornflour/cornstarch

white pepper ((sub black pepper))

water

tbsp oil (, peanut, canola or vegetable)

onion (, sliced, brown or white)

tsp ginger (, finely julienned (~2cm / 0.7" piece))

tsp garlic (, finely chopped (~ 2 cloves))

/ 4 oz snow peas (,

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!

Tasty and easy to follow. I have made it dozens of times and it never disappoints!

Haven’t made a stir fry for years. Thank you for this neverfail recipe. I made a few sauce substitutions due to my food allergies - it was still perfect. Lovely sauce for a cold night!

Love your instructions on the recipes- the shrimp came out delicious  
I have safe this recipe too

I made this today, using slightly different veggies.  It got rave reviews and "please make this regularly!"  So quick, so easy, and so super tasty.

My son got me a wok for Christmas and we have been using it this week to make different stir frys. Tonight was the shrimp! 6 people all commented on how good it was. I purchased the shrimp and then decided to make stir fry so it was already cooked. I just added it at the very end so it would get warmed up for serving. The other thing I did was use the ‘Charlie’ sauce that I made earlier this week. While the ratios may have been different, it was all the same components. I will definitely be making again, and am really appreciative of the quick and tasty weeknight meals that I can prepare using the various stir fry recipes.

Delicious as alway, Nagi! So easy to make, and this will now be on rotation in our home. I added some chili garlic sauce at the table to my serving, since I like my stir fry a bit spicy. Either way, a winner - thank you for this great recipe.

OMG, gorgeous tender prawns cooked just right! I often throw them in after I’ve stir fried the veg, but this way ensures they stay soft. Great sauce (yet again Nagi🤗). Used capsicum, zucchini, broccoli and onion. Deeeeelish

Navi, looks amazing.  I noticed this sauce is very similar to Charlie/Chuck (different soys and sugar in Charlie).  I don’t add sugar to Charlie, just add later if needed.  Would you think I could sub my dear Chuck for this?

I made this for dinner this evening and it was delicious!!  I didn't have any Oyster sauce, so I used half the amount of Hoisin sauce.  The sweetness of the Hoisin was balanced by the salty of the light soy sauce, so it still turned out a delisious dish.  Thanks for the easy recipe Nagi and my family thanks you also :)

So easy yet so tasty. Great tip on the prawns. Love this recipe.

Great recipe Nagi. I subbed broccoli and my homegrown green beans for the broccoli and pea pods. Served over Shirataki noodles as we try to keep it low carb.

A low-fat, low-calorie stir-fry of pork and prawns, flavoured with teriyaki, madras and five-spice powder

Singapore noodles

tbsp teriyaki sauce

½ tsp Chinese five-spice powder

tsp medium Madras curry powder

pork

medium egg noodle

sunflower oil

x 300 grams packs fresh mixed stir-fry vegetables

prawn

Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.

Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.

Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.

Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.

These noodles have it all - healthy, flavour-packed and quick to make, they're sure to be a midweek staple

Superhealthy Singapore noodles

egg noodles

tenderstem broccoli stems

red pepper deseeded,

baby corn quartered lenthways

garlic

red chilli deseeded and chopped

ginger

chicken breasts sliced

shelled raw king prawns

curry paste

soy sauce

beansprouts

pack coriander chopped

onions

lime wedges,

Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.

Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.

Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

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Prawn Stir Fry (Shrimp)

Singapore noodles

Superhealthy Singapore noodles

Top 3 prawn stir fry recipes from across the web

The most viewed prawn stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Prawn Stir Fry (Shrimp)

Singapore noodles

Superhealthy Singapore noodles

The most viewed prawn stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine