Stirfriedprawns Recipes

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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

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

STIR-FRIED PRAWNS - HONG KONG STYLE



Stir-Fried Prawns - Hong Kong Style image

From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !

Provided by twissis

Categories     < 30 Mins

Time 27m

Yield 6 6 1-dish meals over rice, 6 serving(s)

Number Of Ingredients 14

1 teaspoon garlic (minced & divided per prep)
1/2 teaspoon gingerroot (minced & divided per prep)
1/4 cup soy sauce
1 1/2 lbs raw shrimp (peeled & deveined)
1/4 cup vegetable oil
1/2 cup red bell pepper (sliced)
1/2 cup mushroom (sliced)
1/2 cup leek (cut in 3-in strips)
1/2 cup green onion (cut in 2-in strips)
1/4 cup water chestnut (halved if large)
1/4 cup oyster sauce
1 tablespoon cornstarch
1 tablespoon water
4 ounces snow peas (halved)

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.

Nutrition Facts : Calories 244.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 172.8, Sodium 1178.2, Carbohydrate 9.7, Fiber 1.5, Sugar 2.3, Protein 25.7

STIR FRIED PRAWNS



Stir Fried Prawns image

Make and share this Stir Fried Prawns recipe from Food.com.

Provided by Kim Ong

Categories     Chinese

Time 43m

Yield 3 serving(s)

Number Of Ingredients 7

600 g large prawns, washed and trimmed (tiger prawns if you can get)
1 tablespoon chopped scallion
1 tablespoon soy sauce
1 tablespoon ginger juice
salt
1 tablespoon rice wine
4 tablespoons oil

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.

Nutrition Facts : Calories 313, Fat 20.2, SaturatedFat 2.6, Cholesterol 252, Sodium 1467.6, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 27.9

STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES



Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles image

This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy

Provided by Chef floWer

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil
2 spring onions or 2 green onions, diced
1 large red capsicums or 1 large red pepper, julienne
200 g snow peas or 200 g mange-touts peas, stems removed and halved
1 carrot, julienne
900 g raw prawns or 900 g raw shrimp, shelled and divined
1 tablespoon sesame oil
3 tablespoons lime juice
4 tablespoons ketjap manis
3 tablespoons sweet chili sauce
700 g noodles (fresh Thai flat noodles) or 700 g hokkien noodles (Fresh)
2 tablespoons fresh mint leaves, chopped
3 tablespoons coriander leaves or 3 tablespoons cilantro leaves, fresh
100 g roasted cashews

Steps:

  • Heat Wok, add tablespoon peanut oil, allow the oil to heat.
  • Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
  • Add the prawns in wok and stir-fry until they are covered with oil.
  • Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
  • Add noodles until they are separated.
  • Add mint and coriander, then mix in the vegetables and cook until they are warm.
  • Serve in bowls and garnish with roasted cashews.
  • Enjoy.

Nutrition Facts : Calories 1110.8, Fat 32.1, SaturatedFat 6.3, Cholesterol 430.5, Sodium 1486.1, Carbohydrate 144.3, Fiber 9.4, Sugar 9.3, Protein 61.4

SHRIMP STIR-FRY



Shrimp Stir-Fry image

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

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.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

STIR-FRY PRAWNS WITH PEPPERS & SPINACH



Stir-fry prawns with peppers & spinach image

This is a brilliant speedy supper for two. Pick up the ingredients on your way home

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 15m

Number Of Ingredients 6

3 tbsp groundnut or sunflower oil
2fat garlic cloves , sliced thinly
1small red pepper , cored, deseeded and thinly sliced
200g pack raw peeled tiger prawn , defrosted and patted dry
2 tbsp soy sauce or Thai fish sauce
100g bag baby spinach leaves

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.

Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 3.38 milligram of sodium

STIR-FRIED SWEET-AND-SOUR SHRIMP



Stir-Fried Sweet-and-Sour Shrimp image

Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 11

1 pound peeled, deveined large shrimp
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 small bell pepper, ribs and seeds removed, cut into thin slices (1 1/4 cups)
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 cup peeled, chopped fresh pineapple
3 scallions, cut into 1-inch pieces (1 cup)
2/3 cup apricot jam or orange marmalade
3 tablespoons distilled white vinegar, plus more for serving
Cooked white rice, for serving

Steps:

  • Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
  • Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

CHINESE PRAWNS WITH STIR FRIED VEGETABLES



Chinese Prawns With Stir Fried Vegetables image

A wonderful way to prepare green (raw) prawns that all the family will enjoy. It's easy to prepare and has a wonderful flavour.

Provided by JoyfulCook

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

500 g large shrimp, peeled
1 teaspoon fresh ginger, grated
4 cups Chinese vegetables
1 teaspoon garlic, crushed
1 tablespoon dry sherry
1 tablespoon soya sauce
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
1 -2 dried bird's eye chiles or 1 -2 dried chili, crushed
1/2 cup chicken stock
2 teaspoons cornflour
1 tablespoon cooking oil

Steps:

  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great.
  • Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
  • In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
  • Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve separately with noodles of your choice.

Nutrition Facts : Calories 155.1, Fat 5.7, SaturatedFat 0.8, Cholesterol 158.4, Sodium 1457.4, Carbohydrate 5.7, Fiber 0.2, Sugar 0.7, Protein 18.6

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From angsarap.net


STIR FRIED PRAWNS AND VEGETABLES WITH HOISIN
Method: Place the prawns in a bowl with 100ml of the Chang’s Hoisin Sauce and marinate, covered in the fridge for 30 minutes. Remove the prawns from the fridge and drain off marinade. Heat two tablespoons of oil in a wok until very hot and quickly stir fry the prawns until three quarters cooked through. Remove to a bowl.
From changs.com


EASY AS AUSSIE PRAWN STIR FRY - GREAT AUSTRALIAN SEAFOOD
Once you’re good to go, heat the oil in a hot wok or pan, toss in the ginger and garlic and cook until fragrant, but not yet golden. Whack in the broccoli and give it a toss, then follow with the prawns, Kecap Manis and oyster sauce and stir-fry for 5 minutes. Serve on a bed of rice, and top with fresh coriander leaves.
From greataustralianseafood.com.au


PAN-FRIED GARLIC PRAWNS WITH SOY SAUCE - AHEAD OF THYME
2020-01-13 In a small bowl, combine soy sauce, cooking wine and brown sugar. Stir and set aside. Stir-fry. Heat oil in a frying pan. Add garlic and sauté over medium heat until it starts to brown. Add prawns and sauce (from step 1). Stir for 1 minute. Fry for 3-4 minutes on each side. When you are flipping the prawns halfway, add the water.
From aheadofthyme.com


50+ EASY STIR FRY MEALS - RECIPES FOR STIR FRY—DELISH.COM
2018-02-01 Ethan Calabrese. 15 of 59. Ginger Beef Stir-Fry With Ramen. This stir-fry has a ginger-garlic kick that you won't be able to resist. Get …
From delish.com


STIR FRY PRAWNS - COOKING WITH LEI
Add oil, ginger, white part of spring onions and garlic in a non-stick pan over medium heat, fry until they are slightly golden. Turn up the heat and add soy sauce, 2 tablespoon of rice wine and prawns. Stir fry for 2-3 minutes until prawns are completely cooked through. Stir in the green part of the spring onion, sprinkle 1 tablespoon of rice ...
From cookingwithlei.com


STIR FRIED PRAWNS IN CHILLI JAM | EVERYDAY GOURMET S9 EP27
As seen on Everyday Gourmet.
From youtube.com


STIR-FRY PRAWNS & BROCCOLI - KHIN'S KITCHEN | CHINESE CUISINE
2020-07-08 Add the king prawns and stir fry with medium high heat for 1-2 mins. Add the broccoli pieces and pour soy sauce and oyster sauce in. Then add the cut chillies. Continue stir fry until the broccoli is nearly softened. Add the corn flour and water mixture in, stir well for a few seconds. Add sesame oil, black pepper and salt to taste.
From khinskitchen.com


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