Prawn Stir Fry
A lovely simple Prawn Stir Fry Recipe, quick and easy to make with no fancy or hard to find ingredients and serves up a delicious savoury sweet prawn stir fry everyone will enjoy
Shrimp Recipes? Shrimp Stir Fry? As usual I feel the need to explain that Thais call all forms of shrimp right up to lobster size “Goong” and indeed many other parts of the world would also call this stir fried shrimp or simply seafood stir fry. What ever you want to call it one thing’s for sure. It’s an easy stir fry stir fry and quick too.
In this recipe Khwanjai uses fresh whole tiger prawns, but any variety of large prawns will do as well, or Atlantic prawns even. The best tip is buy them fresh in shells and shell ’em yourself, that will ensure you get the best flavour from the sauce and a lovely colour and aroma too!
How to Make Prawn Stir Fry
200g Tiger Prawns (when peeled)
4-5 Cloves Garlic
1 Cup Asparagus (when chopped)
1/2 Cup Mange Touts (snow peas)
2 tbs Oil
1 tbs Seasoning Sauce
2 tbs Oyster Sauce
2 ts Sugar
1 ts Chicken Stock Powder
2 Tbs Oil
3-4 tbs Water
Wash, cut and slice open the prawns to remove the gut.
(See Prawns Thai Style Video for how to prepare prawns Thai style)
Chop the Garlic cloves in halves or thirds (nice and chunky)
Chop enough Asparagus to fill a cup
Pre boil the Asparagus and Mange Touts for a few seconds before stir frying
Pour the oil into a wok and heat to medium high heat
Lob in the garlic, stir fry until they soften but not turn brown
Add the pawns and stir fry for about 1 minute
Now add the veggies and the water
Add seasoning sauce, oyster sauce, sugar and chicken stock
Stir fry together for about 1 minute test for good savoury sweet, flavour
Lightly pack a bowl of hot jasmine rice and invert onto a plate, serve the prawns and holy basil along side and voila! A great dish to have with this would be our Chicken Red Curry Recipe or Thai Steamed Eggs Recipe, both of which will compliment the prawns beautifully.
Khwanjai gets a bit of a surprise in this video!
Khwanjai’s Top Tips:
We’ve added an extra photo showing different ingredients. The truth is we made two attempts at this video (sometimes it’s impossible to get them finished due to noise interruptions) on two different days and veggie availability can be up and down here in the sticks. So in this image you’ll notice tomatoes and sweet peppers (bell), spring onions, carrots, caulli and broccoli
If you wish to use this version for your recipe instead of the greens we use in this video, you’ll get a more colourful dish however; You need to leave out the water, (it’ll come from the tomatoes) and halve the sugar, the sweet chillies provide the sweetness for you beautifully, Khwanjai strongly recommends a taste test before you even add the sugar, you may not even need it.
If you’re going to use the alternative veggies give a little thought to their texture, in the video the Asparagus and Mange Tout get a very quick pre-boil. Carrots will take about a minute depending on thickness, Caulli and Broccoli will be somewhere in between
Scallions go in for the final 20 seconds and the rest all go in together once pre-boiled
I’m sure this doesn’t need saying but you only pre-boil the hard veggies
Little bit of wind noise near the end of the video, just in case you wonder what the noise is, it’s the leaves on the tree rustling as we head out of the rainy season and into winter it gets a bit windy sometimes
Watch our preparing prawns video for quick reference
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