Prawn Stir Fry Recipes

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

Steps:

• Heat a wok over high heat, add 2 tablespoons groundnut oil and stir-fry the prawns until they turn pink. Set aside.
• Heat the remaining oil, stir fry the ginger and chile, add in the onions and stir-fry until they have softened.
• Add the pineapple puree and let the sauce reduce for 1 minute, then add the pepper chunks and bean sprouts. Stir well. Season with the salt, pepper, lime juice, and honey, to taste. Return the prawns to the wok, stir well, and sprinkle with the finely sliced spring onion. Serve immediately with steamed jasmine rice.

Steps:

• Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
• Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
• Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Steps:

• start Cooking rice according to packet instructions.
• Slice peppers, spring onions, broccoli and carrots
• Put peanut butter in a small pyrex bowl and start to flatten. pour in hot water and stir to melt.
• next add soy sauce, brown sauce and woster sauce.
• Put oil in wok and heat add prawns and fry for 2 mins then pour out and place on plate.
• then place veg in wok after 2 mins and heated prawns continuously stirring after another 2 mins add noodles and sauce. stirr for 2 mins then leave to simmer for 5 mins. plate up rice and prawns and veg.

Steps:

• Cut pork into thin strips and add the Soya Sauce, Sherry, half the garlic and ginger to the pork, plus the black pepper mix and leave for at least half an hour for the flavors to merge. set to one side while you shell the Prawns if necessary (cooked prawns do not really give the same flavor as raw ones).
• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
• Blanche asparagus and broccoli for 2 minutes then add to the other vegetables - this ensures that all the vegetables will cook at the same time.
• In a cup place the stock, sesame oil and oyster sauce together mixing the corn flour with enough water to mix then add to the sauce.
• Drain the marinade off the pork into the stock.
• Heat wok and add half of the oil. Stir fry the vegetables adding the remaining garlic and ginger, plus the chilli flakes - place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two, adding the prawns for just another few minutes until they change colour, this does not take long add the stock having stirred it first as the cornflour will settle to the bottom and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with cooked noodles of your choice.

Steps:

• Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
• Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
• Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
• Divide mixture between shallow bowls to serve and accompany with the lime wedges.