Stir Fried Prawns Hong Kong Style Recipes

PRAWN STIR FRY

Prawn Stir Fry image

This chicken stir fry is so simple to throw together yet full of so much flavour. Use whatever vegetable you like or make it a chicken stir fry if you'd rather.

Categories shrimp stir fry recipe best shrimp stir fry seafood stir fry asian stir fry recipe asian shrimp stir fry soy sauce stir fry asian shrimp recipe shrimp and vegetable stir fry broccoli stir fry shrimp and broccoli stir fry chinese takeout stir fry homemade stir fry homemade chinese food homemade take out stir fry sugar snap pea stir fry red pepper stir fry 30 minute meals dinner in under 1 hour

Time 35m

Yield 5 servings

Number Of Ingredients 15

Ingredients

2 tbsp. extra-virgin olive oil
450 g raw king prawns, peeled and deveined
Salt
Freshly ground black pepper
1 tbsp. sesame oil
1 small head broccoli, cut into small florets
200 g sugar snap peas
1 red pepper, sliced
3 cloves garlic, crushed
1 tbsp. crushed ginger
100 ml low-sodium soy sauce
1 tbsp. cornflour
Juice of 1 lime
2 tbsp. brown sugar
Pinch chilli flakes

Steps:

In a large pan over medium heat, heat olive oil. Add prawns and season with salt and pepper. Cook until pink, 5 minutes, then remove from pan.
Return pan to heat and heat sesame oil. Add broccoli, peas, and pepper and cook until soft, 7 minutes. Add garlic and ginger and cook until fragrant, 1 minute more.
In a small bowl, whisk together soy sauce, cornflour, lime juice, brown sugar, and a pinch of chilli flakes. Add to pan and toss to coat. Add prawns and cook until heated through, 2 minutes.

PRAWN STIR FRY (SHRIMP)

Prawn Stir Fry (Shrimp) image

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

Categories Mains Stir Fry

Number Of Ingredients 14

Ingredients

1 1/2 tbsp light soy sauce ((sub all purpose soy, Note 1))
1 tbsp Chinese cooking wine ((sub Mirin or dry sherry, Note 2))
2 tsp oyster sauce ((Note 3))
1/2 tsp sesame oil (, toasted (Note 4))
1 tbsp cornflour/cornstarch
1/8 tsp white pepper ((sub black pepper))
3/4 cup water
2 tbsp oil (, peanut, canola or vegetable)
250g / 8 oz medium prawns (, raw, peeled and deveined (equiv. 500g/1lb whole prawns, Note 5))
1/2 onion (, sliced, brown or white)
2 tsp ginger (, finely julienned (~2cm / 0.7" piece))
2 tsp garlic (, finely chopped (~ 2 cloves))
1 1/2 bunches broccolini (, trimmed, cut into 5cm / 2" lengths, (~1 1/2 cups. Sub normal broccoli))
120g / 4 oz snow peas (, thin string removed from both sides)

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

HONG KONG TASTY STIR FRIED SHRIMP

Hong Kong Tasty Stir Fried Shrimp image

A necessary preliminary step is to salt wash the shrimp to firm them up, which gives them a wonderful crunchy texture. Then it is necessary to coat them with a velvet-like egg white and cornstarch mixture; this protects the delicate shrimp meat from the oil and prevents overcooking. Once those steps are done, this dish takes but minutes to cook. Always buy the freshest shrimp possible.

Provided by Olha7397

Categories Chinese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons salt
1 lb medium shrimp, peeled and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup peanut oil, for velveting (see note)
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped whole scallions
1 teaspoon rice wine
1/2 teaspoon Chinese white rice vinegar
1/2 teaspoon salt

Steps:

To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes.
Heat a wok or large skillet until it is hot; add the 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, reserving the oil.
Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6.
NOTE: Velveting-Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well.
Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.

Nutrition Facts : Calories 369.9, Fat 29, SaturatedFat 4.9, Cholesterol 172.8, Sodium 4252, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 24