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Chinese Prawn Stir Fry

stir fry prawns
stir fry prawns
stir fry prawns
stir fry prawns

Prawn stir fry is the perfect dish to kick off a delicious meal. Tender and flavorsome, purely bursting with protein. No fancy ingredients, but it is so much better than your usual Chinese takeaway!

The prawn is a delicate, sweet meat that is enjoyed by many. In China, ginger, garlic, and spring onions accompany prawns to create this delicious meal. Fried in hot oil with soy sauce and rice wine, prawns bring out an irresistible taste that is hard not to like. 

Preparation is everything. Get all the ingredients peeled, chopped, and measured out in easy reach. Open the windows and turn on the range hood to increase the ventilation. You are all ready to go, for a delicious dish with a WOW factor! 🙂

What is the secret to a great stir-fry?

  1. High heat and oil: Stir-frying is like mini deep frying. Lots of oil over the high heat to seal the food quickly and retain the moisture inside. The sauce is caramelized and the surface of the food is slightly burned like BBQ. 
  2. Not stirring too much: The heat in the home kitchen is hardly as high as in a professional kitchen. Once all the ingredients are mixed it is therefore vital to not stir too much, but instead to allow the food to seal on every side.

Ingredients for this Chinese prawn stir-fry:

stir fry prawns
Ingredients for Chinese prawn stir-fry
  • Prawns: I used frozen whole tiger prawns, completely thawed before cooking. unpeeled, but leave the heads on as there are lots of flavors coming out of the heads. You can remove the heads for easy eating. The whole prawns are much more flavourful than the pre peeled or precooked ones.
  • Soy Sauce: Prawns are naturally salty. But their salty levels can be different. Adjust the amount of soy sauce to your liking.
  • Ginger: We usually don’t eat ginger in the dish but if you like it, cut the ginger thin stripes so they are not too spicy.
stir fry prawns
stir fry prawns
stir fry prawns
Chinese prawn stir-fry

FAQ:

Can I use cooked prawns in a stir-fry?

You can use cooked prawns in stir fry, but I would not recommend doing so. Cooked prawns are often dry, and not as juicy as fresh ones. There isn’t much flavor coming out of cooked prawns to mix with sauce and other ingredients.

What to serve with Prawn Stir Fry?

You can serve it with rice or as the topping for the noodle soup. The sauce in the dish can mix in with rice or noodles, or be part of your salad dressing.

Other prawn recipes:

Prawn Spring Rolls

Prawn and egg stir fry

Prawn with spicy tomato sauce

stir fry prawns
Enjoy this delicious Chinese Prawn Stir-Fry!
Chinese stir fry prawns

Prawn Stir Fry

A quick and easy prawn stir fry recipe. No fancy ingredients but a dish with a WOW factor!
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Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 5 minutes
Author: Lei
Servings 2

Ingredients

  • 500 g Whole prawns (peeled, deveined and drain out the water)
  • 3 tablespoon oil
  • 2-3 spring onion (chopped and separate the green and white parts)
  • 3 slices ginger
  • 5 cloves garlic
  • 1/2 tablespoon soy sauce (adjust to your liking)
  • 3 tablespoon rice wine

Instructions

  • Add oil, ginger, the white part of spring onions, and garlic in a non-stick pan over medium heat, and fry until they are slightly golden.
  • Turn up the heat and add soy sauce, 2 tablespoons of rice wine, and prawns. Stir fry for 2-3 minutes until prawns are completely cooked through.
  • Stir in the green part of the spring onion, sprinkle 1 tablespoon of rice wine and turn off the heat. Serve with rice or noodles.

Recipe Notes:

  • Prawns: I used frozen whole tiger prawns, completely thawed before cooking. unpeeled, but leave the heads on as there are lots of flavors coming out of the heads. You can remove the heads for easy eating. The whole prawns are much more flavourful than the pre-peeled or precooked ones.
  • Soy Sauce: Prawns are naturally salty. But their salty levels can be different. Adjust the amount of soy sauce to your liking.
  • Ginger: We usually don't eat ginger in the dish but if you like it, cut the ginger thin stripes so they are not too spicy.

Nutrition Information:

Calories: 388kcalCarbohydrates: 6gProtein: 35gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 315mgSodium: 1670mgPotassium: 368mgFiber: 1gSugar: 0.5gVitamin A: 570IUVitamin C: 5mgCalcium: 160mgIron: 1mg
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