Best Stir Fried Prawns Recipes

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ASIAN STIR-FRIED MUSSELS AND PRAWNS



Asian Stir-Fried Mussels and Prawns image

This is a quick and easy meal to do, it tastes great and is a nice light meal. Please note: I cooked this in a wok so if you are using a large frying pan, cooking times will vary as woks get very hot. I love mussels, but please make sure you do remove beards and scrub thoroughly as you will end up with a not nice fish smell in your food if you don't. I find if your mussels are very dirty with lots of barnacles on them, than you can not remove, it is often better to boil them separately and add at the end to warm. This way any grit or dirt that remains, ends up in your water not your stir-fry I have done this before, my mussels I bought yesterday were very clean so this was not necessary.

Provided by The Flying Chef

Categories     Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 kg mussels
500 g medium green prawns (peeled and deveined, weight is with shell on)
1 -2 tablespoon peanut oil (I didn't measure it looked about 11/2 TBS)
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
2 large shallots, chopped finely
3 red chilies, sliced thinly (add as many or few seeds as you like, taste after each addition you can always add more but once you)
1 teaspoon ground turmeric
150 ml ketjap manis, also known as kecap manis (please do not use regular soy sauce it is way to salty and ketjap manis is a sweet Indonesian soy sa)
1 teaspoon dried fish flakes
200 ml water
2 tablespoons lime juice
300 g bean sprouts
1/2 cup coriander leaves, roughly chopped
2 tablespoons extra coriander, roughly chopped for garnish
3 tablespoons parsley

Steps:

  • Thoroughly scrub mussels and remove beards.
  • Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
  • Add ketjap manis, water, stock, bring to the boil.
  • Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
  • Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
  • Stir in coriander.
  • To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
  • Don't forget to put a large bowl on the table for shells.

Nutrition Facts : Calories 494.3, Fat 13.4, SaturatedFat 2.4, Cholesterol 262.5, Sodium 1794, Carbohydrate 26.4, Fiber 2.3, Sugar 5.2, Protein 65.2

STIR-FRIED PRAWNS - HONG KONG STYLE



Stir-Fried Prawns - Hong Kong Style image

From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !

Provided by twissis

Categories     < 30 Mins

Time 27m

Yield 6 6 1-dish meals over rice, 6 serving(s)

Number Of Ingredients 14

1 teaspoon garlic (minced & divided per prep)
1/2 teaspoon gingerroot (minced & divided per prep)
1/4 cup soy sauce
1 1/2 lbs raw shrimp (peeled & deveined)
1/4 cup vegetable oil
1/2 cup red bell pepper (sliced)
1/2 cup mushroom (sliced)
1/2 cup leek (cut in 3-in strips)
1/2 cup green onion (cut in 2-in strips)
1/4 cup water chestnut (halved if large)
1/4 cup oyster sauce
1 tablespoon cornstarch
1 tablespoon water
4 ounces snow peas (halved)

Steps:

  • Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
  • Heat oil in wok (or lrg non-stick skillet) over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
  • Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
  • Add cooked shrimp, remaining soy sauce & oyster sauce.
  • Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
  • Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.

Nutrition Facts : Calories 244.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 172.8, Sodium 1178.2, Carbohydrate 9.7, Fiber 1.5, Sugar 2.3, Protein 25.7

STIR-FRIED PRAWNS WITH LEEKS



Stir-Fried Prawns With Leeks image

Make and share this Stir-Fried Prawns With Leeks recipe from Food.com.

Provided by teresas

Categories     Chinese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs raw prawns
2 leeks, white parts only
1 fresh red chili pepper
1 1/4 inches fresh ginger
3 tablespoons oil
2 teaspoons light soy sauce
1 tablespoon mirin
1/3 cup chicken broth
1 teaspoon cornstarch

Steps:

  • Peel and devein the prawns, leaving the tails intact.
  • Rinse the leeks well. Cut them first into 1 1/2 inch lengths and then lengthways into fine shreds.
  • Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds.
  • Cut the ginger into fine shreds.
  • Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok.
  • Add the remaining oil and stir-fry the leeks, chilli and ginger over high heat for 40 seconds, then push to one side of the wok.
  • Return the prawns to the wok and stir-fry for about 1 1/2 minutes, or until just cooked through.
  • Add the soy sauce and mirin to the pan.
  • Mix the chicken broth and cornstarch and pour inches.
  • Cook on high heat, stirring, until thickened.
  • Serve immediately.

STIR FRIED PRAWNS IN CHILLI BEAN SAUCE



Stir Fried Prawns in Chilli Bean Sauce image

A delicious combination of prawns with a selection of vegetables, made with Yeo's Chilli bean sauce which gives it a unique flavour and a bit of a kick - easy to prepare and easier to eat!

Provided by JoyfulCook

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

1 tablespoon oil
12 prawns, large, raw
1 teaspoon garlic, crushed
1 teaspoon ginger, grated
1 cup bean sprouts
6 spring onions, sliced diagonally
150 g asparagus, cut into lengths, blanched
1 capsicum, red, slivered
1/2 cup chicken stock
1 1/2 tablespoons soya sauce, light
1/2 tablespoon soya sauce, dark
1 1/2 teaspoons oyster sauce
1 1/2 teaspoons chili bean sauce, Yeo's (to taste)
1 teaspoon sesame oil
1 teaspoon cornflour, heaped

Steps:

  • Shell the prawns, remove the heads, devein and cut in half,the flesh should be about the size of your thumb -, of if you have small prawns double the amount, shell etc but do not cut in half.
  • Place in a small bowl, cover and place in the fridge.
  • Blanch the asparagus, and add to the bean sprouts ginger, garlic, red capsicum and spring onions.
  • In a measuring cup make the 1/2 cup of chicken stock and add the oyster sauce both the Soya sauces, the sesame oil and the chilli bean Sauce add the cornflour mixed in enough water to make a thick paste.
  • Heat the wok, adding the oil and stir fry the vegetables, ginger and garlic until cooked but still crisp.
  • I do my Chinese cooking a different way by then putting the vegetables in a warm dish in the oven then, adding a dash more oil toss the prawns in and stir fry for just a couple of minutes.
  • Add the Chicken stock and the rest of the ingredients to the prawns, bring to the boil and immediately add the vegetables back to the wok,stirring to get the sauce mixed through the dish,.
  • Serve immediately with plain boiled noodles of your choice - absolutely delicious.

STIR-FRIED PRAWNS IN COCONUT CREAM



Stir-Fried Prawns in Coconut Cream image

Make and share this Stir-Fried Prawns in Coconut Cream recipe from Food.com.

Provided by Oolala

Categories     Coconut

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 dozen prawns, medium, peeled and deveined
1/2 cup cornstarch
2 -3 shallots, minced
1 cup coconut cream, canned
1 tablespoon lemon juice
Tabasco sauce, few dashes to taste
salt, to taste
white pepper, to taste

Steps:

  • Melt butter in a large frying pan.
  • Dip prawns, very lightly, into cornstarch and shake off excess.
  • Add them to frying pan, along with shallots and sauté for 3-5 minutes, just enough to barely cook through.
  • Stir in coconut cream, lemon juice and Tabasco sauce.
  • Season prawns with salt and white pepper and remove them with a slotted spoon, to a serving dish.
  • Boil the sauce rapidly until it is smooth and thickened.
  • Pour sauce over the prawns and serve with white rice.

Nutrition Facts : Calories 309.9, Fat 16, SaturatedFat 12.5, Cholesterol 55.6, Sodium 245.6, Carbohydrate 37.5, Fiber 0.2, Sugar 25.5, Protein 4.7

CHINESE PRAWNS WITH STIR FRIED VEGETABLES



Chinese Prawns With Stir Fried Vegetables image

A wonderful way to prepare green (raw) prawns that all the family will enjoy. It's easy to prepare and has a wonderful flavour.

Provided by JoyfulCook

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

500 g large shrimp, peeled
1 teaspoon fresh ginger, grated
4 cups Chinese vegetables
1 teaspoon garlic, crushed
1 tablespoon dry sherry
1 tablespoon soya sauce
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
1 -2 dried bird's eye chiles or 1 -2 dried chili, crushed
1/2 cup chicken stock
2 teaspoons cornflour
1 tablespoon cooking oil

Steps:

  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great.
  • Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
  • In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
  • Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve separately with noodles of your choice.

Nutrition Facts : Calories 155.1, Fat 5.7, SaturatedFat 0.8, Cholesterol 158.4, Sodium 1457.4, Carbohydrate 5.7, Fiber 0.2, Sugar 0.7, Protein 18.6

STIR FRIED PRAWNS



Stir Fried Prawns image

Make and share this Stir Fried Prawns recipe from Food.com.

Provided by Kim Ong

Categories     Chinese

Time 43m

Yield 3 serving(s)

Number Of Ingredients 7

600 g large prawns, washed and trimmed (tiger prawns if you can get)
1 tablespoon chopped scallion
1 tablespoon soy sauce
1 tablespoon ginger juice
salt
1 tablespoon rice wine
4 tablespoons oil

Steps:

  • Marinate prawns with chopped scallions, soy sauce, ginger juice, a dash of salt and rice wine for 30 mins.
  • Heat oil in a pan on high.
  • Add in the prawns and stir-fry until the prawns changes color (about 1-2 mins).
  • (Do not over-cook the prawns) Remove for serving.

Nutrition Facts : Calories 313, Fat 20.2, SaturatedFat 2.6, Cholesterol 252, Sodium 1467.6, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 27.9

MEKONG SCHOOL PRAWNS STIR FRIED WITH PORK BELLY AND SPRING ONIONS: TEP RANG BA ROI



Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

7-ounces school prawns or medium-size shrimp, heads, legs and tails removed
7 ounces boneless pork belly, thinly sliced into 1/10-inch thick pieces
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped garlic
4 tablespoons finely chopped lemongrass* (See Cook's Note)
2 tablespoons vegetable oil
2 red Asian shallots, finely diced*
3 spring onions, sliced into 1 1/2-inch pieces
3 sprigs fresh cilantro
Steamed jasmine rice, for serving

Steps:

  • Place the prawns and pork belly into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground black pepper, 1 tablespoon garlic, and 1 tablespoon lemongrass.
  • Toss to combine the ingredients in each bowl well and marinate for 15 minutes.
  • In a hot fry pan, add the oil and fry the red shallots and the remaining 2 tablespoons of lemongrass until fragrant. Now add the pork belly and cook on high heat for 2 minutes, or until brown. Add the prawns and stir fry until the prawns change color, then add the spring onions and toss for another minute.
  • Transfer the mixture to a plate and garnish with cilantro and serve with steamed jasmine rice.

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