Stir Fried Prawns Food

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.

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with 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.

THAI STIR - FRIED PRAWNS WITH TAMARIND

Steps:

• Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden.
• Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool.
• Add the prawns and coat with the sauce, set aside to allow the prawns to marinate.
• Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen.
• Serve garnished with the spring onion.

PRAWN FRIED RICE

Steps:

• Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
• Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.

PRAWN STIR FRY

Steps:

• start Cooking rice according to packet instructions.
• Slice peppers, spring onions, broccoli and carrots
• Put peanut butter in a small pyrex bowl and start to flatten. pour in hot water and stir to melt.
• next add soy sauce, brown sauce and woster sauce.
• Put oil in wok and heat add prawns and fry for 2 mins then pour out and place on plate.
• then place veg in wok after 2 mins and heated prawns continuously stirring after another 2 mins add noodles and sauce. stirr for 2 mins then leave to simmer for 5 mins. plate up rice and prawns and veg.

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 FRIED PRAWNS IN CHILLI BEAN SAUCE

Steps:

• Shell the prawns, remove the heads, devein and cut in half,the flesh should be about the size of your thumb -, of if you have small prawns double the amount, shell etc but do not cut in half.
• Place in a small bowl, cover and place in the fridge.
• Blanch the asparagus, and add to the bean sprouts ginger, garlic, red capsicum and spring onions.
• In a measuring cup make the 1/2 cup of chicken stock and add the oyster sauce both the Soya sauces, the sesame oil and the chilli bean Sauce add the cornflour mixed in enough water to make a thick paste.
• Heat the wok, adding the oil and stir fry the vegetables, ginger and garlic until cooked but still crisp.
• I do my Chinese cooking a different way by then putting the vegetables in a warm dish in the oven then, adding a dash more oil toss the prawns in and stir fry for just a couple of minutes.
• Add the Chicken stock and the rest of the ingredients to the prawns, bring to the boil and immediately add the vegetables back to the wok,stirring to get the sauce mixed through the dish,.
• Serve immediately with plain boiled noodles of your choice - absolutely delicious.

CHINESE PRAWNS WITH STIR FRIED VEGETABLES

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.

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.

SPICY SICHUAN-STYLE PRAWNS

Steps:

• Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.