Stir Fried Prawns and Mixed Vegetables

Usually when a free style vegetable stir fry is prepared the main meats used are either chicken or beef, seafood like fish or shrimps are rarely used. The reason behind it might be because seafood is hard to handle in stir fries. Fish flakes easily, squid tends to be rubbery when over cooked and prawns don’t give a lot of flavour compared to the non-seafood counterparts. Well that all can be partly true as I had the same dilemma before when I started to learn how to properly stir fry at home but with proper techniques in cooking them it is relatively easy to do.

I did not learn that from TV or reading magazines and blogs, I learned most of it by watching Chinese chefs in restaurants. I specifically look how they use their wok and how they prepare their ingredients, if you notice the key thing here is everything is already pre-cut, some are pre-cooked mix that with a really hot wok then everything should flow easily. So ordering your takeaways can be a learning experience too, that is why when you visit your Chinese takeaway next time be attentive on how they prepare your favourite stir fry, you will definitely learn a lot but for now all I can do is just tell you through this blog.

Stir Fried Prawns and Mixed Vegetables
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 300g prawns, shelled
  • 1 small head cauliflower, cut into florets
  • 1 large carrot, sliced
  • 100g sugar snap peas
  • 1 red capsicum
  • ½ cup seafood stock
  • 2 tsp cornstarch
  • 3 stalks spring onions, white part sliced
  • 1 tsp minced ginger
  • 2 tsp sesame oil
  • salt
  • fish sauce
  • freshly ground black pepper
  • oil
Instructions
  1. Season prawns with salt and pepper.
  2. Place wok in high heat, add oil then stir fry prawns for two minutes or until it’s just nearly cooked. Set aside.
  3. Lower heat to medium then sauté ginger and spring onions.
  4. Bring heat to high then add cauliflower stir fry for two minutes.
  5. Add carrots then stir fry for two more minutes.
  6. Add sugar snap peas and capsicum and stir fry for a minute.
  7. Mix together cornstarch and seafood stock then pour it into the wok, let it boil and simmer for 2 minutes.
  8. Add the cooked shrimps, sesame oil, fish sauce and freshly ground black pepper. Mix to distribute sauce evenly then serve.

 

No Responses

  1. Lovely meal Raymund. :-) Mandy xo

  2. Rita Semmens says:

    Looks delicious….yum!

  3. Mary Frances says:

    This looks so fresh and full of flavor! Healthy too! Yum!

  4. Juliana says:

    Prawns cooked this way are the best…tender…I love the veggies that you have with it. Absolutely delicious Raymund. Have a great week ahead :D

  5. Pretty, bright, and fresh!

  6. Carolyn Chan says:

    I never knew the sauce was so easy to make !

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