Stir Fried Prawns Hong Kong Style
Transport your taste buds to the vibrant streets of Hong Kong with this Stir Fried Prawns Hong Kong Style recipe, a quick and flavorful dish perfect for weeknight dinners or special occasions. Tender, juicy prawns are flash-cooked to perfection and tossed in a glossy, savory sauce made with light soy sauce, oyster sauce, and Shaoxing wine for an authentic Chinese flavor. Complemented by the aromatic stir fry staples of ginger, garlic, and spring onions, along with the subtle sweetness of red bell peppers, this dish achieves the perfect balance of taste and texture. Ready in just 25 minutes, this easy seafood stir fry pairs beautifully with steamed jasmine rice or noodles for a satisfying and restaurant-quality meal at home. Indulge in this irresistible combination of fresh ingredients and bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 500 grams raw prawns, peeled and deveined
- 2 tablespoons light soy sauce
- 1.5 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon cornstarch
- 1 teaspoon white sugar
- 0.5 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, finely sliced
- 3 cloves garlic cloves, minced
- 1 red bell pepper, sliced into thin strips
- 3 stalks spring onions, cut into 2-inch pieces
- 3 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
In a small bowl, prepare the sauce by combining light soy sauce, oyster sauce, Shaoxing wine, cornstarch, white sugar, sesame oil, and water. Mix well and set aside.
Pat the prawns dry with a paper towel. Season lightly with salt and white pepper.
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
Add the prawns to the hot wok in a single layer. Stir fry for 1–2 minutes until they turn pink and start to curl. Remove them from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir fry the ginger and garlic for 30 seconds, or until fragrant.
Add the red bell pepper strips and stir fry for 2 minutes until slightly softened.
Return the prawns to the wok, along with the spring onions. Pour in the prepared sauce and toss everything to coat evenly.
Stir fry for another 1–2 minutes, allowing the sauce to thicken slightly and coat the prawns and vegetables.
Remove from heat and transfer to a serving dish. Serve immediately with steamed jasmine rice or noodles.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 475 mg | 10% | |
*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.
