Description
A quick and delicious Prawn Stir Fry featuring tender prawns, crisp broccolini, and fresh snow peas in a flavorful soy-based sauce, perfect for a healthy weeknight dinner served with rice.
Ingredients
Scale
Stir Fry Sauce
- 1 1/2 tbsp light soy sauce (substitute with all-purpose soy sauce)
- 1 tbsp Chinese cooking wine (substitute with Mirin or dry sherry)
- 2 tsp oyster sauce
- 1/2 tsp toasted sesame oil
- 1 tbsp cornflour/cornstarch
- 3/4 cup water
Main Ingredients
- 2 tbsp oil (peanut, canola, or vegetable)
- 250g / 8 oz medium prawns, raw, peeled, and deveined (equivalent to 500g/1lb whole prawns)
- 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 and cut into 5cm / 2″ lengths (~1 1/2 cups, substitute with normal broccoli)
- 120g / 4 oz snow peas, thin strings removed from both sides
Instructions
- Steam broccolini: Steam broccolini until crisp-tender, about 2 to 3 minutes. Remember it will cook further during the stir fry. Set aside to drain and dry.
- Prepare stir fry sauce: In a bowl, combine all stir fry sauce ingredients except water. Mix well until cornflour dissolves, then stir in water to complete the sauce.
- Cook prawns: Heat oil in a wok or large skillet over medium to medium-high heat. Add prawns in a single layer and cook for 1 1/2 minutes, then turn and cook for another 1 minute until just cooked through without becoming too golden. Remove prawns and juices to a bowl and set aside.
- Sauté onion, garlic, and ginger: If needed, add more oil to the pan. Still over medium-high heat, add onion and cook 1 minute, then add ginger and garlic and cook for another minute until the onion starts to soften but doesn’t brown.
- Add snow peas and broccolini: Toss snow peas in the pan to coat with oil, then add the steamed broccolini and toss everything together.
- Add sauce and thicken: Stir the stir fry sauce to recombine dissolved cornflour, pour into the skillet, and cook while stirring for about 1 minute until the sauce thickens to a syrupy consistency and coats the vegetables nicely.
- Return prawns to the pan: Add the prawns and any juices back into the skillet. Toss everything together for another 30 seconds to warm the prawns through.
- Serve: Serve the prawn stir fry hot with steamed rice for a complete meal.
Notes
- Use all-purpose soy sauce if light soy is not available.
- Substitute Chinese cooking wine with Mirin or dry sherry for similar flavor.
- Oyster sauce adds depth but can be adjusted to taste for saltiness.
- Toasted sesame oil provides a nutty aroma; add sparingly as it is potent.
- Ensure prawns are raw and peeled for best texture and quick cooking.
- Steaming broccolini before stir frying keeps vibrant color and crispness.
- Try not to overcook prawns to keep them tender and juicy.
- Serve with steamed jasmine or basmati rice for an authentic meal.
