Prawn (Shrimp) Stir Fry
Juicy prawns, snow peas and broccolini are tossed in a ginger-sesame sauce. Cook the prawns separately first, then add them back at the end to keep them from overcooking.
By Cookin' Kitchen
- Total: 17 minutes
- Servings: 3 servings
Recipe
Prawn (Shrimp) Stir Fry
Juicy prawns, snow peas and broccolini are tossed in a ginger-sesame sauce. Cook the prawns separately first, then add them back at the end to keep them from overcooking.
Cookin' · https://cookin.club/recipes/prawn-shrimp-stir-fry
- Prep
- 10 minutes
- Cook
- 7 minutes
- Total
- 17 minutes
- Servings
- 3
Ingredients
For 3 servings
Stir-fry sauce
Stir fry
Instructions
Step 1: Steam the broccolini until crisp-tender, about 2–3 minutes; it will cook more in the stir fry. Set aside to drain and dry.
Step 2: Put all the stir-fry sauce ingredients except the water into a bowl. Mix until the cornflour is dissolved, then stir in the water.
Step 3: Heat the oil in a wok or large skillet over medium to medium-high heat. Add the 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. Avoid browning them too much; they should be only lightly browned. Transfer the prawns to a bowl and set aside.
Step 4: If the pan seems dry, add more oil. Keeping the heat at medium-high, add the onion and cook for 1 minute. Add the ginger and garlic and cook for another minute, until the onion is starting to soften but has not colored.
Step 5: Add the snow peas and toss until coated with oil. Add the broccolini and toss to combine.
Step 6: Stir the sauce to dissolve any cornflour that has settled, then pour it into the skillet. Cook, stirring, until the sauce thickens to a syrup consistency, about 1 minute, and coats the ingredients.
Step 7: Add the prawns back to the pan, including any juices in the bowl. Toss for another 30 seconds, until warmed through.
Step 8: Serve with rice.
Notes
Light soy sauce gives the sauce a clearer color; all-purpose soy sauce also works, though the sauce will be darker. Avoid dark soy sauce, which has a stronger flavor and color.
Chinese cooking wine can be replaced with mirin or dry sherry. For an alcohol-free option, use low-sodium chicken broth in place of the cooking wine and water, and reduce the oyster sauce by 1 tablespoon.
Thawed frozen prawns work too; drain them well and pat them dry before cooking. Leftovers keep in the fridge for 3 days. Freezing is not recommended.
Nutrition per serving
- Calories
- 235 kcal
- Fat
- 11 g
- Saturated fat
- 1 g
- Carbohydrates
- 11 g
- Sugar
- 3 g
- Fiber
- 2 g
- Protein
- 21 g
- Sodium
- 1,280 mg
- Cholesterol
- 210 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Juicy prawns, crisp-tender broccolini and snow peas come together in a ginger-sesame sauce. Serve with rice to catch the generous sauce. For plump prawns, cook them first, set them aside, and return them to the pan at the end.
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