Healthy Sweet And Sour King Prawn Stir Fry Recipes

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HEALTHY SWEET AND SOUR KING PRAWN STIR-FRY



Healthy Sweet and Sour King Prawn Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 15

3 tablespoons groundnut oil ( peanut)
4 large King prawns ( prawns or colossal shrimp), peeled, deveined, shelled and head sliced off, tail left on
1 tablespoon freshly grated ginger
1 red chile, seeded and finely chopped
1/2 onion, chunked
2 ounces canned pineapple, blended with 7 ounces pineapple juice
Handful red bell peppers, chunked
Handful yellow bell peppers, chunked
1 small handful fresh bean sprouts
1 pinch salt
1 pinch freshly cracked black pepper
Lime juice, to taste
Honey, to taste
1 spring onion (green), finely sliced
Serving suggestion: Steamed jasmine 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.

Nutrition Facts : Calories 342, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 259 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 4 grams, Sugar 29 grams

SWEET AND SOUR SHRIMP



Sweet and Sour Shrimp image

Asian-inspired sweet and sour shrimp stir-fry.

Provided by Lanzzz

Categories     Shrimp Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 19

½ cup honey
⅓ cup rice vinegar
3 tablespoons tomato paste
3 tablespoons pineapple juice
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon cornstarch
1 pound extra-large shrimp - peeled, deveined, and tails removed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil, divided
½ teaspoon sesame oil
1 cup diced red bell pepper
1 cup sliced zucchini
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 cup pineapple chunks
1 tablespoon sliced green onions
¼ teaspoon sesame seeds

Steps:

  • Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
  • Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
  • Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
  • Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
  • Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
  • Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
  • Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
  • Garnish each serving with green onions and sesame seeds.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg

SWEET & SOUR PRAWNS



Sweet & sour prawns image

Transform prawns into a takeaway treat - sweet & sour prawns - in less time than it would take to have it delivered. Alternatively, try with chicken or pork, if you prefer

Provided by Barney Desmazery

Categories     Dinner

Time 30m

Number Of Ingredients 14

300g raw king prawns
2 tbsp soy sauce
40g cornflour
sunflower oil, for deep-frying
handful of coriander leaves, roughly chopped
cooked rice, to serve
1 red onion, roughly chopped
2 red peppers, deseeded and roughly chopped
2 garlic cloves, finely grated
thumb-sized piece of ginger, finely grated
1 tbsp golden caster sugar
100ml malt vinegar
2 tbsp soy sauce
2 tbsp tomato ketchup

Steps:

  • Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
  • Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
  • Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
  • Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.

Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3 milligram of sodium

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