Stirfriedprawns Recipes

Steps:

• Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
• Heat oil in wok (or lrg non-stick skillet) over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
• Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
• Add cooked shrimp, remaining soy sauce & oyster sauce.
• Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
• Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.

Steps:

• Marinate prawns with chopped scallions, soy sauce, ginger juice, a dash of salt and rice wine for 30 mins.
• Heat oil in a pan on high.
• Add in the prawns and stir-fry until the prawns changes color (about 1-2 mins).
• (Do not over-cook the prawns) Remove for serving.

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
• You can serve this with rice, with pasta or it's just perfect on its own.

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:

• 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.