Prawn Stir Fry Shrimp Recipes

PRAWN STIR FRY

Steps:

• In a large pan over medium heat, heat olive oil. Add prawns and season with salt and pepper. Cook until pink, 5 minutes, then remove from pan.
• Return pan to heat and heat sesame oil. Add broccoli, peas, and pepper and cook until soft, 7 minutes. Add garlic and ginger and cook until fragrant, 1 minute more.
• In a small bowl, whisk together soy sauce, cornflour, lime juice, brown sugar, and a pinch of chilli flakes. Add to pan and toss to coat. Add prawns and cook until heated through, 2 minutes.

PORK AND PRAWN/SHRIMP STIR FRY

Steps:

• Cut pork into thin strips and add the Soya Sauce, Sherry, half the garlic and ginger to the pork, plus the black pepper mix and leave for at least half an hour for the flavors to merge. set to one side while you shell the Prawns if necessary (cooked prawns do not really give the same flavor as raw ones).
• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
• Blanche asparagus and broccoli for 2 minutes then add to the other vegetables - this ensures that all the vegetables will cook at the same time.
• In a cup place the stock, sesame oil and oyster sauce together mixing the corn flour with enough water to mix then add to the sauce.
• Drain the marinade off the pork into the stock.
• Heat wok and add half of the oil. Stir fry the vegetables adding the remaining garlic and ginger, plus the chilli flakes - place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two, adding the prawns for just another few minutes until they change colour, this does not take long add the stock having stirred it first as the cornflour will settle to the bottom and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with cooked noodles of your choice.

THAI-STYLE PRAWN (SHRIMP) STIR-FRY

Steps:

• Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
• Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
• Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
• Divide mixture between shallow bowls to serve and accompany with the lime wedges.

STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES

Steps:

• Heat Wok, add tablespoon peanut oil, allow the oil to heat.
• Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
• Add the prawns in wok and stir-fry until they are covered with oil.
• Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
• Add noodles until they are separated.
• Add mint and coriander, then mix in the vegetables and cook until they are warm.
• Serve in bowls and garnish with roasted cashews.
• Enjoy.

SEAFOOD - PRAWN & SQUID STIR-FRY

Steps:

• Shell and de-vein the prawns.
• Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
• Add the garlic, ginger, squid and prawns and mix gently.
• Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
• Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
• Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain.
• Cut the spring onions diagonally into 2cm lengths.
• Mix the soy sauce, sugar, corn flower and water.
• Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour.
• Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
• Add the water, soy etc and stir-fry until the sauce thickens.