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!
Prep Time10 minutesmins
Cook Time7 minutesmins
Course: Mains, Stir Fry
Cuisine: Asian, Chinese
Keyword: prawn stir fry
Servings: 3- 4 people (with rice)
Prawn Stir Fry Sauce:
1 1/2tbsplight soy sauce(sub all purpose soy, Note 1)
1 1/2bunches broccolini, trimmed, cut into 5cm / 2" lengths, (~1 1/2 cups. Sub normal broccoli)
120g / 4 ozsnow peas, thin string removed from both sides
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!
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: