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. 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!

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!