Stir Fry Prawns With Xo Sauce Recipes

STIR FRY PRAWNS WITH XO SAUCE

STIR FRY PRAWNS WITH XO SAUCE image

Categories Shellfish Stir-Fry Quick & Easy

Yield 2 people

Number Of Ingredients 8

Ingredients

10 medium to large prawns, shells (except tail end) and veins removed
1 bell pepper, de-seeded, cut to bite-sized pieces
4 cloves garlic, peeled and finely chopped
1 tbsp cooking oil
(A) XO sauce (combine well)
1 tbsp XO sauce
1 tsp light soy sauce
1/2 tbsp Chinese wine

Steps:

1. Heat oil in wok. Stir fry garlic till fragrant. 2. Add bell pepper wedges, stir fry for about 1-2 minutes till cooked. 3. Add prawns. Stir fry for a brief few seconds and you will start to see the prawns curling and turning opaque. Add the xo sauce mixture (A) and stir fry till the prawns are fully cooked and well coated in the sauce.

FRIED PRAWNS IN SOY SAUCE

Fried Prawns in Soy Sauce image

A simple and elegant Chinese prawn dish, which is quick and easy to make. Prawns are cooked in a gingery soy sauce. Serve with freshly cooked rice.

Provided by Chelsea

Categories World Cuisine Asian Chinese

Time 28m

Yield 6

Number Of Ingredients 10

Ingredients

7 tablespoons vegetable oil
1 ¾ pounds shell-on prawns, deveined and patted dry
¼ cup finely chopped spring onions
1 (4 inch) piece fresh ginger, finely chopped
2 tablespoons chicken stock
2 tablespoons white sugar
1 tablespoon rice wine
2 teaspoons soy sauce
1 teaspoon chicken bouillon granules, or to taste
¼ teaspoon salt

Steps:

Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
Arrange prawns on a serving plate; pour sauce on top.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 5.5 g, Cholesterol 201.6 mg, Fat 17.1 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 2.8 g, Sodium 504.6 mg, Sugar 4.4 g

STIR-FRIED SHRIMP WITH XO SAUCE

Stir-Fried Shrimp With Xo Sauce image

Make and share this Stir-Fried Shrimp With Xo Sauce recipe from Food.com.

Provided by English_Rose

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 tablespoons peanut oil, plus 1 tbsp
3 garlic cloves, finely chopped
1 shallot, finely chopped
1 stick lemongrass, finely chopped
1 ounce dried shrimp, chopped
1 ounce prosciutto, finely chopped
1 teaspoon dried red chili pepper flakes
2 tablespoons sesame oil (optional)
5 ounces snow peas, sliced
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 lb shrimp, shelled
1 pinch sugar
1 teaspoon cornstarch
1 pinch white pepper

Steps:

For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.

Nutrition Facts : Calories 410.6, Fat 28.7, SaturatedFat 5, Cholesterol 234.7, Sodium 281, Carbohydrate 11.4, Fiber 2.7, Sugar 3.5, Protein 27.5

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