PRAWN STIR FRY (SHRIMP)
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've got!TOP TIP: The best way to ensure you don'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!
Provided by Nagi
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 210 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
KEN HOM'S SHRIMP WITH CASHEW NUTS
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
- Combine the shrimp with the coating ingredients in a medium-size bowl. Mix well and refrigerate for about 20 minutes.
- Heat a wok or large skillet until it is hot and add the peanut oil. When the oil is just warm, quickly add the shrimp, stir to separate and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, retaining some of the oil.
- Wipe the wok clean, return 1 1/2 tablespoons of the drained oil to the wok. And add the ginger and scallions, stir-frying for 30 seconds. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes. Turn out on a platter and serve at once.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 37 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 0 grams
MACADAMIA AND PRAWN STIR FRY
Make and share this Macadamia and Prawn Stir Fry recipe from Food.com.
Provided by Jane L
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wok.
- Add onion, garlic, chilli and Australian Macadamia nuts and stir fry for two minutes or until Australian Macadamias are starting to brown.
- Add prawns and stir fry until they change colour.
- Add vegetables and stir fry for 1-2 minutes or until slightly wilted.
- Combine all the sauces, blended water and cornflour. Stir into prawns, adding more water if necessary.
- Cook until mixture thickens.
- Serve with steamed rice.
Nutrition Facts : Calories 106.8, Fat 1.4, SaturatedFat 0.2, Cholesterol 159.2, Sodium 1140.5, Carbohydrate 4.4, Fiber 0.4, Sugar 1, Protein 18.2
PRAWN & MUSHROOM FIVE-SPICE STIR-FRY
A healthy shellfish, mushroom and Savoy cabbage supper to serve with wholewheat noodles
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
- Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium
PRAWN & RICE NOODLE STIR-FRY
This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
- Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.
Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
THAI PRAWN, GINGER & SPRING ONION STIR-FRY
This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium
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5/5 (7)Total Time 20 minsCategory SeafoodCalories 342 per serving
- Mix all ingredients for the sauce in a small bowl or glass measuring cup. Set aside. Make sure all other ingredients are prepped (veggies chopped, shrimp peeled, etc.) before moving on to the next step, as this recipe moves quickly.
- Heat oil (2 tablespoons) in a large heavy skillet or wok over medium heat. Add the white and light green parts of the green onions, the minced garlic (4 cloves), and chopped fresh ginger (2 tablespoons). Sauté for one minute, until garlic becomes fragrant and slightly toasted.
- Turn heat to medium-high. Add the vegetables (4 cups) and the salt and pepper (1/2 teaspoon each) to the skillet. Sauté until vegetables are starting to brown and soften, stirring occasionally (about 3-5 minutes)
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