Stir Fried Prawns Recipes

PRAWN STIR FRY

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)

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!

STIR-FRIED PRAWNS - HONG KONG STYLE

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.

STIR FRIED PRAWNS

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.

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

THAI PRAWN, GINGER & SPRING ONION STIR-FRY

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.

STIR-FRY PRAWNS WITH PEPPERS & SPINACH

Steps:

• Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
• Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
• Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

EASY SHRIMP STIR FRY

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.