Stir Fry Prawns With Xo Sauce Recipes

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PRAWN STIR FRY (SHRIMP)



Prawn Stir Fry (Shrimp) image

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!

Provided by Nagi

Categories     Mains     Stir Fry

Number Of Ingredients 14

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 (, raw, peeled and deveined (equiv. 500g/1lb whole prawns, Note 5))
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 (, trimmed, cut into 5cm / 2" lengths, (~1 1/2 cups. Sub normal broccoli))
120g / 4 oz snow peas (, thin string removed from both sides)

Steps:

  • 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!

Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 210 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

XO NOODLES WITH SHRIMP



XO Noodles with Shrimp image

A quick and delicious fried noodle dish with big seafood flavors, you'll have it ready faster than takeout could possibly arrive!

Provided by Maggie Zhu

Categories     Main     Side

Time 22m

Number Of Ingredients 14

12 oz (340 g) shrimp (, peeled and deveined)
1/2 teaspoon Shaoxing wine ((or dry sherry))
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 teaspoon cornstarch
2 tablespoons XO sauce
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1/8 teaspoon ground white pepper
8 oz (225 g) fresh Hong Kong Pan Fry noodles ((or thin egg noodles))
2 tablespoons vegetable oil
2 cloves garlic (, sliced)
4 yu choy (or baby bok choy) (, greens and stems separated and sliced on the bias)
1 carrot (, thinly sliced to strips)

Steps:

  • Combine the shrimp and the marinade ingredients in a medium-sized bowl. Stir to mix well. Set aside for 10 minutes.
  • Mix the sauce ingredients together in a small bowl and set aside.
  • In a large nonstick skillet bring an inch of water to a boil over medium-high heat. Add the noodles and cook for 30 seconds (or according to the packaging). Drain and rinse the noodles with cold water to stop cooking. Add a drizzle of oil, toss, and set aside.
  • In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Once the oil is hot, add the garlic. Cook until the garlic is fragrant, 30 seconds or so.
  • Add the shrimp and brown both sides, about 1 minute per side, or until the shrimp curl up. Transfer the shrimp to a large plate and set aside.
  • Add the yu choy stems and carrots. Let everything cook without stirring for 30 seconds, then stir and cook for another minute.
  • Add the noodles and yu choy greens to the pan along with another tablespoon of oil. Toss the noodles with a pair of tongs to incorporate all the ingredients, 1 to 2 minutes.
  • Pour in the sauce and add back the cooked shrimp. Stir and toss to coat everything evenly. The veggies should be tender but still a bit crunchy. Carefully taste the noodles and cook for another minute if needed. You can adjust the seasoning by adding a bit more XO sauce.
  • Transfer everything to serving plates. Serve hot as a main dish or a side dish.

Nutrition Facts : ServingSize 1 serving, Calories 281 kcal, Carbohydrate 23 g, Protein 25.8 g, Fat 9.8 g, SaturatedFat 2.1 g, Cholesterol 196 mg, Sodium 761 mg, Fiber 3.1 g, Sugar 4 g

STIR-FRIED SHRIMP WITH XO SAUCE



Stir-Fried Shrimp With Xo Sauce image

Make and share this Stir-Fried Shrimp With Xo Sauce recipe from Food.com.

Provided by English_Rose

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

8 tablespoons peanut oil, plus 1 tbsp
3 garlic cloves, finely chopped
1 shallot, finely chopped
1 stick lemongrass, finely chopped
1 ounce dried shrimp, chopped
1 ounce prosciutto, finely chopped
1 teaspoon dried red chili pepper flakes
2 tablespoons sesame oil (optional)
5 ounces snow peas, sliced
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 lb shrimp, shelled
1 pinch sugar
1 teaspoon cornstarch
1 pinch white pepper

Steps:

  • For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
  • Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
  • Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
  • Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
  • This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
  • For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
  • Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
  • Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
  • Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
  • Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.

Nutrition Facts : Calories 410.6, Fat 28.7, SaturatedFat 5, Cholesterol 234.7, Sodium 281, Carbohydrate 11.4, Fiber 2.7, Sugar 3.5, Protein 27.5

THAI PRAWN, GINGER & SPRING ONION STIR-FRY



Thai prawn, ginger & spring onion stir-fry image

This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 16

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced, then shredded
8 spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Steps:

  • Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
  • Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
  • Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium

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