Stir Fried Prawns
Elevate your weeknight dinner game with this quick and flavorful Stir Fried Prawns recipe, a perfect fusion of succulent seafood and vibrant vegetables. This dish combines juicy prawns, lightly stir-fried to perfection, with crisp broccoli, sweet red bell peppers, and tender carrots—all coated in a savory, glossy sauce made from soy sauce, oyster sauce, and sesame oil. The addition of ginger and garlic imparts a fragrant depth, while a hint of spring onions adds a fresh, zesty touch. Ready in just 25 minutes, this recipe is a crowd-pleaser that's easy to whip up and pairs beautifully with steamed rice or noodles. Perfect for busy weeknights or when you're craving a light yet satisfying meal, this stir fry is as healthy as it is delicious.
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Recipe Information
Ingredients
- 500 grams Prawns (peeled and deveined)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 Red bell pepper (sliced)
- 200 grams Broccoli florets
- 1 Carrot (julienned)
- 2 Spring onions (chopped)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a small bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and 2 tablespoons of water. Stir until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the prawns to the skillet and stir-fry for 2-3 minutes, or until they turn pink and are cooked through. Remove the prawns from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger. Stir-fry for around 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked prawns to the skillet and toss them together with the vegetables.
Pour the prepared sauce over the prawns and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly.
Season with salt and black pepper to taste and toss in the chopped spring onions.
Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3889 mg | 169% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 12.7 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 378 mg | 29% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
