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Prawn Stir Fry – 10 Minutes Meal Prep

7 mins Cook
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Prawns Stir Fry is the most easiest curry in my list you can literally make it with simple ingredients such as: soy sauce, oyster sauce, black pepper, sesame oil, onions, ginger and other ingredients you can see below. This dish is one of my husband’s favourite he always wants me to make for Sunday’s lunches.

You can eat it with white steamed rice long grain or jasmine its up to you. You can also try my recipes of Coconut Lime Chicken Curry, Thai Basil Chicken, Prawns Thai Yellow Curry and many more curries you can find in my curry section.

Prawn Stir Fry

Fact: Even the maximum pro of chefs can warfare with a Prawn Stir Fry. Timing the whole thing so the Prawn Stir are flawlessly cooked whilst the vegetables are gentle-crisp, at the same time as the stir fry sauce has thickened to the proper consistency is definitely tougher to nail than it sounds. greater regularly than no longer, something could be now not pretty ideal. The natural tendency is the focal point on now not overcooking the prawns (a dry, chewy crime!), so frequently both the veggies are a piece undercooked or the sauce remains a chunk watery.

The solution? easy: cook the prawns first, do away with from the pan, then upload them returned in at the cease when you’ve executed the vegetables. best, juicy and plump prawns. each. single. Time!

Prawn Stir Fry
Prawn Stir Fry

Ingredients in Prawn Stir Fry

Here’s what you need to make this Prawn Stir Fry:

Stir Fry Add-ins

  1. Prawns (aka shrimp) – Use 500g (1lb) sparkling complete prawns that you peel your self, or 250g (8oz) fresh and peeled or frozen and thawed prawns. If using frozen and thawed prawns, be sure to drain them properly and pat off excess water.
    Tails on or off? I leave the tail on for visible reasons most effective. For ease of consuming, cast off them!
  2. Garlic and ginger – The important aromatics. You get specifically extremely good ginger flavour in this stir fry due to the fact we reduce the ginger into first-class strips;
  3. Onion – any other key aromatic and vegetable factor; and
  4. Snow peas and broccolini – My vegetables of desire, in part for their lovable inexperienced coloration. Snow peas especially are commonly paired with prawns at Cantonese chinese restaurants. however honestly, you may use any veggies you want.

Prawn Stir Fry Sauce

  1. Light soy sauce – i use light soy sauce here which is not as dark as all-purpose or dark soy sauce, so the stir fry sauce remains pretty clean. All-reason soy sauce will paintings simply first-rate too, even though the sauce shade will be a piece darker. Don’t use darkish soy sauce, the coloration and flavour will be too severe. greater on different forms of soy sauces here;
  2. Oyster sauce – An critical sauce from the chinese pantry that’s slightly sweet and loaded with complex, savoury flavour. as the call suggests, it’s crafted from oyster juices which is the reason why it’s got such exquisite flavours.
    If you can’t eat seafood and need to make this stir fry with something other than prawns, substitute the oyster sauce with vegetarian oyster sauce. It within reason broadly to be had these days at big grocery shops in Australia and in Asian stores;
  3. Sesame oil – For adorable, nutty sesame flavour. Use toasted oil that’s brown in colour and has extra sesame flavour. Untoasted sesame oil doesn’t have as strong a sesame flavour (and actually, it’s harder to find right here in Australia);
  4. Cornflour / cornstarch – For thickening the sauce; and
  5. White pepper – White pepper is from time to time utilized in chinese cooking instead of black pepper so you don’t see specks inside the otherwise clear sauce.

How to make Prawn Stir Fry

The important thing to creating a definitely top prawn stir fry (apart from having an great stir fry sauce! is to cook the prawns first one after the other. this is the fine and easiest manner to ensure the prawns don’t overcook. Even I find it difficult to time a stir fry flawlessly in order that the prawns are perfectly cooked at the same time the vegetables are finished and the sauce is thickened to the perfect consistency!

  1. Make up the Prawn Stir fry sauce: Mix the Sauce ingredients together first – everything but the water. This is because we’re making a fairly saucy Prawn Stir fry here and we use a fair amount of water (3/4 cup). It’s harder to make cornflour / cornstarch dissolve lump-free in anything more than a few tablespoons of water.Once the Sauce is mixed, set it aside, ready to pour into the wok / pan when required;
  2. Steam broccolini: Steam the broccolini (or broccoli or cauliflower). Due to the shape and size of the broccolini, you need to pre-cook it before stir-frying;
  3. Cook prawns / shrimp first: Cook the the prawns first, just for 1 1/2 minutes on the first side then 1 minute on the second side until they are just cooked through. Remove to a bowl. We cook the prawns on medium to medium-high heat so they don’t become too golden. Ever notice how prawns at Chinese restaurants are seared until golden? That’s what we’re going for!How to tell prawns are perfectly cooked: They will curl into a “C” shape, as pictured in step 3 above. Raw prawns hang straight, overcooked prawns curl up tightly into an “O” shape;
  4. Onions, ginger and garlic: Give the onions a head start first because they will take the longest. When they’re partway through cooked (just a minute or so) add the garlic and ginger and cook until they are starting to turn golden and smell amazing.Snow peas next – Toss the snow peas in next and stir until they are shiny with the garlicky ginger oil;
  5. Broccolini goes in: Finally add the broccolini and given them a quick toss as well.Add Stir Fry Sauce: Pour the stir fry sauce in and start stirring straight away. Stir for 45 seconds to 1 minute until the sauce thickens to a syrup consistency. If your sauce gets too thick too quickly (eg. due to surface area because you’re using a really large skillet OR if your stove is strong) then just add a splash of water to thin it out; and
  6. Add prawns back in: Lastly, add the prawns back in, including any juices pooled in the bowl. Toss them for around 30 seconds, just to warm them through. Now it’s ready to serve!

The quit result we’re seeking out: the whole lot well lined in the shiny clean faded brown sauce. The broccolini and snow peas are bright green and “tender-crisp”, meaning they are simply cooked but still have a pleasing little bit of a chew to them as opposed to floppy and a sad, dull inexperienced colour (no longer to mention all the nutrients misplaced within the overcooking!). And most importantly, the ones prawns are plump, purple, juicy and succulent!!

What to serve with Prawn Stir Fry

As with all Prawn Stir fries, the natural option is to serve with rice. Rice is an excellent vehicle for soaking with stir fry sauces! Choose from one of these:

In case you’re up for making a full-on chinese banquet, try starting off your ceremonial dinner with a few selfmade Spring Rolls or Potstickers (pan fried-steamed-dumplings), or a chinese language chicken Corn Soup. And possibly add some other main dish which include this sort of:
Satisfied stir-frying!

Prawn Stir Fry - 10 Minutes Meal Prep

Prawn Stir Fry - 10 Minutes Meal Prep

Prawns Stir Fry is the most easiest curry in my list you can literally make it with simple ingredients such as: soy sauce, oyster sauce, black pepper, sesame oil, onions, ginger and other ingredients you can see below
prep time
10 mins
cooking time
7 mins
total time
17 mins




  • 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

  • 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

  • 120g / 4 oz snow peas , thin string removed


Steam broccolini: Steam broccolini until crisp-smooth, about 2 – three minutes (don't forget it'll cook greater in the stir fry). Set aside to empty and dry.
Stir Fry Sauce: positioned all Stir Fry Sauce ingredients besides water into a bowl. blend until cornflour is dissolved. Then stir in water.
Cook then get rid of prawns: heat oil in a wok or big skillet on medium to medium-high heat. add prawns and spread them in a single layer. prepare dinner for 1 half of mins, then flip and cook dinner the other facet for 1 minute till cooked via. attempt no longer to make the prawns too golden (they're simplest lightly browned in stir fries). eliminate prawns to a bowl. Set aside.
Prepare dinner onion, garlic and ginger: add more oil if the pan seems a bit dry. still on medium-high warmness, upload onion and cook dinner for 1 minute. Then add ginger and garlic and prepare dinner for any other 1 minute till onion is starting to soften but not color.
Add snow peas, then broccolini: add snow peas and toss till lined with oil. Then add broccolini and toss via.
Add Sauce and thicken: provide the Sauce a stir (to dissolve cornflour settled at backside), then pour into skillet. cook dinner, stirring, till sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
Add prawns again in: Then add the prawns returned in (together with any juices inside the bowl). Toss for another 30 seconds till prawns are warmed thru.
Serve: Serve with rice!


1. Soy Sauce – Light soy sauce is best here, for a clear stir fry sauce. Ordinary all purpose soy sauce will work too but the sauce colour will be slightly darker. Do not use dark soy sauce, the flavour and colour is too strong. See here for more information about different soy sauces. 2. Chinese cooking wine (Shaoxing wine) – sub with dry sherry (a close approximation). If you can’t consume alcohol, use low-sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water. Also reduce oyster sauce by 1 tablespoon. 3. Vegetarian oyster sauce – Nowadays you can find vegetarian oyster sauce (suitable for vegans) products even at supermarkets. For example, Ayam Vegetarian Oyster Sauce. It’s actually pretty good! And here’s homemade Vegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe blog. I was extremely impressed with it! 4. Sesame oil – Use toasted, which has a more intense sesame flavour (it’s brown in colour). Untoasted oil is yellow and harder to find in Australia. 5. Prawns/shrimp – Fresh is always best, though these days frozen is pretty good! If using thawed frozen prawns, drain off excess water well then pat dry before using. 6. Rices to serve with this stir fry: Plain white rice Brown rice Jasmine rice Basmati rice Cauliflower rice Fried Rice 7. Storage – Leftovers will keep for 3 days in the fridge. Freezing not recommended. 8. Nutrition per serving, assuming 3 servings, excluding rice.
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