KUNG PAO CAULIFLOWER & PRAWN STIR-FRY
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred - simply omit the prawns and double up on the veg
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
- When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.
Nutrition Facts : Calories 346 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
PRAWN & RICE NOODLE STIR-FRY
This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
- Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.
Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
PORK AND PRAWN/SHRIMP STIR FRY
A really simple stir fry, with loads of flavor and plenty of vegetables, served with Chinese noodles. Easily to prepare ahead and so quick to put together.
Provided by JoyfulCook
Categories Pork
Time 46m
Yield 3-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 5, Cholesterol 81.5, Sodium 1143, Carbohydrate 7.1, Fiber 0.4, Sugar 0.8, Protein 21.5
THAI-STYLE PRAWN (SHRIMP) STIR-FRY
A refreshing prawn/shrimp stir fry from Australian BH&G Diabetic Living. They direct to leave the tails on but I always remove them, personal taste.
Provided by ImPat
Categories One Dish Meal
Time 35m
Yield 4 light meals, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 274.1, Fat 4.9, SaturatedFat 0.6, Cholesterol 315, Sodium 1445.1, Carbohydrate 20.1, Fiber 4.8, Sugar 8.3, Protein 37.9
PRAWN TERIYAKI NOODLE STIR-FRY
This is a fantastic Chinese-style dish for the seafood lover. Rich in flavour it is the perfect dish to impress your friends even though it is fairly simple to make.
Provided by Ben Ross
Categories Chinese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the fish into cubes.
- Heat the oil in a wok or deep frypan.
- Add onion, capsicum and broccoli, stir-fry for 2 minutes.
- Add Seafood and carefully stir-fry for another 2 minutes.
- Add hokkein noodles and the teriyaki marinade and stir fry until the noodles are heated through properly.
- Serve.
SWEET CHILLI PRAWN STIR-FRY
This easy to prepare stir-fry makes a great midweek meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.
- Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.
Nutrition Facts : Calories 386 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 39 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 2.22 milligram of sodium
SWEET CHILLI & GARLIC SHRIMP/PRAWN STIR FRY
Make and share this Sweet Chilli & Garlic Shrimp/Prawn Stir Fry recipe from Food.com.
Provided by hard62
Categories One Dish Meal
Time 12m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix Water, Soy Sauce, Sweet Chili Sauce, Honey, Cider Vinegar, Garlic, Flour in a bowl.
- Heat oil in a pan, cook veges until crisp, then removed from pan.
- Heat Shrimp/Prawns in pan until heated thou.
- Combine vegetables and shrimps in pan and make a well in center.
- Add sauce to pan and cook until it starts to thicken.
- Toss it all together and serve on warm a plate.
Nutrition Facts : Calories 308.9, Fat 4.5, SaturatedFat 0.6, Cholesterol 211, Sodium 2486.2, Carbohydrate 35.2, Fiber 7.3, Sugar 15.7, Protein 30.6
SPOT PRAWN, MANGO AND BASIL STIR FRY
From Caper's Community Market, via the Vancouver Sun. Spot Prawns are native to the BC coast and are DELICIOUS! They are meaty, yet tender compared to tiger prawns etc. This sounds very good.
Provided by lizeroo
Categories Asian
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat grapeseed oil in a wok over medium heat.
- Mix in ginger, garlic and red pepper flakes.
- Cook and stir for one minute.
- Raise Heat to high.
- Add red and green peppers and prawns and stir fry for 3 to 4 min until prawns are just opaque. Add mango and cook for another 30 seconds.
- Remove from heat and mix in soy sauce, sesame oil, green onion and basil leaves.
- Serve immediately over steamed rice.
Nutrition Facts : Calories 198.7, Fat 6.2, SaturatedFat 0.7, Cholesterol 142.9, Sodium 898.9, Carbohydrate 19.1, Fiber 3, Sugar 13.9, Protein 17.7
GINGER, SESAME AND CHILLI PRAWN & BROCCOLI STIR-FRY
Make our budget-friendly stir-fry with ginger, sesame and chilli prawns for a super-simple midweek meal. This speedy, low-fat supper makes a great dinner for two
Provided by Cassie Best
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min - it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
- Toast the sesame seeds in a dry wok or large frying pan. When they're nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.
Nutrition Facts : Calories 274 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
SPICY TOFU/PRAWN STIR FRY
This recipe is delicious for veggy and meat lovers alike. The original recipe was with chicken and prawn, but I substituted the tofu for the chicken for the sake of my vegitarian daughter....who loves you Annie?? Got the recipe from a friend who had totally deviated from the original recipe in the cookbook., some ingredients she multiplied by 6! I get everything sliced and diced and prepared first, makes for less hecticness (is that a word??) at cooking time. On a side note there is lots of sauce to this recipe so if you want to add more veggies, go for it!! (Tastes even better the next day)
Provided by Rainster
Categories One Dish Meal
Time 1h
Yield 1 large wok full, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Saute prawns and tofu in wok with oil. Remove onto plate.
- Slice green onion, regular onion and green or red peppers and set aside.
- In small dish combine garlic, ginger, and chili pepper. Set aside.
- In medium bowl combine orange juice, soy sauce, sherry, hoisin, sesame oil, vinegar, sugar and chili paste. Set aside.
- Combine corn starch and water and set aside.
- Add more oil to wok and stir fry peppers, onion, and green onion.
- Add garlic mixture, stir another minute.
- Return prawns and tofu and add orange juice mixture. Cook 2 minutes.
- Add cornstarch and water.
- Heat till it starts to bubble.
- Add grated orange rind.
- Serve on a bed of chinese egg noodles, and add cashews. If you are using slivered almonds toast them first in dry fry pan on low heat till golden brown.
Nutrition Facts : Calories 247.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 19.2, Sodium 1613.1, Carbohydrate 33.1, Fiber 3.2, Sugar 18.5, Protein 9.4
PRAWN (SHRIMP) AND SNOWPEA NOODLE STIR FRY
Make and share this Prawn (Shrimp) and Snowpea Noodle Stir Fry recipe from Food.com.
Provided by ImPat
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steep hokkien noodles in boiling water for 2 minutes, separate and drain.
- Heat extra light olive oil in a wok or large non-stick frypan and stir fry ginger, garlic and carrot strips for 1 minute and then add prawns and stir fry until just starting to turn pink and then add snowpeas, juice, fish sauce and sugar and stir fry until snow peas are tender and then add noodles and stir fry until heated through and then stir in coriander and serve immediately.
SEAFOOD - PRAWN & SQUID STIR-FRY
Make and share this Seafood - Prawn & Squid Stir-Fry recipe from Food.com.
Provided by Pappa Bear
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 555.8, Fat 39.2, SaturatedFat 7.3, Cholesterol 142.9, Sodium 835.4, Carbohydrate 29.9, Fiber 4.3, Sugar 8.2, Protein 26.9
PRAWN & ASPARAGUS NOODLE STIR-FRY
Make and share this Prawn & Asparagus Noodle Stir-Fry recipe from Food.com.
Provided by Sonya01
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the noodles in a heatproof bowl.
- Cover with boiling water.
- Set aside for 5 mins or until just tender.
- Drain.
- Meanwhile, heat the oil in a wok over high heat until just smoking.
- Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
- Transfer to a plate.
- Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
- Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
- Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
- Divide among serving bowls.
- Sprinkle with shallot to serve.
Nutrition Facts : Calories 471.2, Fat 8.4, SaturatedFat 1.6, Cholesterol 210.5, Sodium 1003, Carbohydrate 67.5, Fiber 6, Sugar 11.8, Protein 30.3
PORK AND PRAWN STIR-FRY
This recipe should actually have noodles in it, but my hubby and I are both watching our carb intake at the moment, so I omitted them and added some more meat and bean sprouts. I suppose this is more of a Pad Thai dish, if you decide to add noodles, I would cut the meat back to about 200g, only about 150g on the bean sprouts and about 200g on the prawns, as what I have listed below would be just too much if adding noodles.
Provided by The Flying Chef
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.
- Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.
- Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.
- Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.
Nutrition Facts : Calories 479, Fat 29.9, SaturatedFat 9.3, Cholesterol 297.1, Sodium 1925.8, Carbohydrate 19.1, Fiber 1.9, Sugar 14.9, Protein 33.7
PRAWN & MUSHROOM FIVE-SPICE STIR-FRY
A healthy shellfish, mushroom and Savoy cabbage supper to serve with wholewheat noodles
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
- Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium
PRAWN AND SALMON STIR FRY WITH LEMON GRASS AND MINT
I have really been enjoying stir fry's lately, they really are great and are so easy to do without a lot of fuss. You can have a fantastic tasting meal on the table in about 30 Min's that is not only healthy but tastes wonderful and because your not slaving over the stove for hours, you get to sit down and enjoy your meal. This is one I made the other night as I fancied some fish. I have been cooking a lot of chicken lately, as with all the food price hikes, it is just too expensive to eat all the variety I used to cook and I fancied a change. It was definitely worth it I really enjoyed this one as did my hubby.
Provided by The Flying Chef
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine Prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 Min's.
- In a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.
- Heat 1 Tablespoon peanut oil in a wok add prawns and cook for a couple Min's, stirring, add Salmon and stir fry 3 Min's more. Remove from pan.
- Add a touch more oil and add carrot and snow peas stir-fry 1 Minute, stirring continuously, Return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.
- I served as is, if you serve this with rice or noodles I would probably lower weight amounts of fish and slightly adjust on veg.
Nutrition Facts : Calories 434.7, Fat 19.1, SaturatedFat 3.3, Cholesterol 206.5, Sodium 798.1, Carbohydrate 12.2, Fiber 2.4, Sugar 6.4, Protein 52.4
SPRING VEG & PRAWN STIR-FRY
A quick and tasty stir-fry, perfect after a long day at work - you can prepare the rice ahead, if you like
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again. Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs. Add the carrots, hoisin sauce and half a cup of water, then cover and cook over a high heat for 4 mins. Add the parsnips, re-cover and cook for another 3 mins.
- Tip in the rice and cook until piping hot. Throw in the prawns and spring onions for 1-2 mins until warmed through. Serve sprinkled with the toasted sesame seeds.
Nutrition Facts : Calories 640 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 2.4 milligram of sodium
PRAWN & PAK CHOI STIR-FRY
This low-calorie prawn stir-fry can be thrown together and served up as a supper for 2 in just 11 minutes
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 11m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sesame oil in a large wok or frying pan over a medium-high heat and toss in the mangetout and carrot. Cook for a few mins until starting to soften and brown, then add the pak choi and spring onions. Add the noodles and prawns, use tongs to combine, and warm through.
- Pour in the soy sauce and remaining sesame oil, and toss to coat. Just before serving, scatter over the sesame seeds and chilli. Serve with extra soy sauce, if you like.
Nutrition Facts : Calories 484 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 3.6 milligram of sodium
THAI PRAWN, GINGER & SPRING ONION STIR-FRY
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
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
PRAWN STIR FRY
quick and easy dish can be prepared very quickly as a refreshing dish after a stressfull day at work
Provided by livvy4eva100
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- start Cooking rice according to packet instructions.
- Slice peppers, spring onions, broccoli and carrots
- Put peanut butter in a small pyrex bowl and start to flatten. pour in hot water and stir to melt.
- next add soy sauce, brown sauce and woster sauce.
- Put oil in wok and heat add prawns and fry for 2 mins then pour out and place on plate.
- then place veg in wok after 2 mins and heated prawns continuously stirring after another 2 mins add noodles and sauce. stirr for 2 mins then leave to simmer for 5 mins. plate up rice and prawns and veg.
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