![]() White pepper – White pepper is sometimes used in Chinese cooking rather than black pepper so you don’t see specks in the otherwise clear sauce. Untoasted sesame oil doesn’t have as strong a sesame flavour (and actually, it’s harder to find here in Australia) Ĭornflour / cornstarch – For thickening the sauce and Use toasted oil which is brown in colour and has more sesame flavour. Sesame oil – For lovely, nutty sesame flavour. It is fairly widely available these days at large grocery stores in Australia and in Asian stores If you can’t eat seafood and want to make this stir fry with something other than prawns, substitute the oyster sauce with vegetarian oyster sauce. As the name suggests, it’s made from oyster juices which is the reason why it’s got such terrific flavours. Oyster sauce – An essential sauce from the Chinese pantry that’s slightly sweet and loaded with complex, savoury flavour. More on different types of soy sauces here Don’t use dark soy sauce, the colour and flavour will be too intense. All-purpose soy sauce will work just fine too, although the sauce colour will be a bit darker. 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 quite clear. But really, you can use any vegetables you want. Snow peas in particular are commonly paired with prawns at Cantonese Chinese restaurants. Snow peas and broccolini – My vegetables of choice, partly for their lovely green colour. Onion – Another key aromatic and vegetable component and You get especially great ginger flavour in this stir fry because we cut the ginger into fine strips Garlic and ginger – The essential aromatics. Tails on or off? I leave the tail on for visual reasons only. If using frozen and thawed prawns, be sure to drain them well and pat off excess water. Prawns (aka shrimp) – Use 500g (1lb) fresh whole prawns that you peel yourself, or 250g (8oz) fresh and peeled or frozen and thawed prawns. Here’s what you need to make this Prawn Stir Fry: Stir fry add-ins Just to reassure Sauce Fiends out there, I’ve got your back: this Prawn Stir Fry comes with plenty of sauce! We fiends know sauce is essential for soaking into rice. The solution? Simple: Cook the prawns first, remove from the pan, then add them back in at the end after you’ve done the vegetables. The natural tendency is the focus on not overcooking the prawns (a dry, chewy crime!), so often either the vegetables are a bit undercooked or the sauce is still a bit watery. More often than not, something will be not quite perfect. Timing everything so the prawns are perfectly cooked when the vegetables are tender-crisp, while the stir fry sauce has thickened to the right consistency is actually harder to nail than it sounds. It’s a Chinese restaurant standard! Stir Fried Prawnsįact: Even the most seasoned of cooks can struggle with a Prawn Stir Fry. Got prawns? Got 15 minutes? Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini.
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