Prawn Black Pepper Stir Fry Recipes

PRAWN & BLACK PEPPER STIR-FRY

Prawn & black pepper stir-fry image

A quick and easy stir-fry to rival the Chinese take away

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 5

Ingredients

1 tsp black peppercorns, crushed
200g pack frozen raw prawn, defrosted and drained
2 tbsp sunflower oil
125g stir-fry pack mixed vegetables and noodles
120g sachet oyster sauce

Steps:

Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.
Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.

Nutrition Facts : Calories 293 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 4.02 milligram of sodium

BLACK PEPPER SHRIMP

Black Pepper Shrimp image

Make and share this Black Pepper Shrimp recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup organic vegetable broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon sherry wine
1 teaspoon brown sugar
1 -3 teaspoon chili paste
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 tablespoon canola oil
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
4 1/2 ounces bok choy (approx)
1 cup sliced shiitake mushroom
1/4 cup chopped green onion
1 1/2 lbs peeled and deveined large shrimp
4 cups hot cooked rice

Steps:

Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
Add broth mixture to pan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.

Nutrition Facts : Calories 435.3, Fat 5.7, SaturatedFat 0.6, Cholesterol 214.9, Sodium 1401, Carbohydrate 60.9, Fiber 1.2, Sugar 2, Protein 28.8

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