Stir Fried Prawns with Leeks
Elevate your weeknight dinners with this quick and flavorful Stir Fried Prawns with Leeks recipe! Tender, juicy prawns are perfectly seared and paired with sweet, crisp leeks in a luscious soy and oyster sauce coating. A hint of garlic, ginger, and optional red chili flakes infuses the dish with aromatic warmth and subtle heat, while a cornstarch slurry ensures the sauce clings beautifully to every bite. Ready in just 25 minutes, this Asian-inspired stir fry is ideal for busy evenings and pairs wonderfully with steamed rice or noodles. It's a light yet satisfying dish that lets fresh ingredients shine, making it a go-to for seafood lovers seeking a healthier, home-cooked alternative to takeout.
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Recipe Information
Ingredients
- 500 grams Prawns (peeled and deveined)
- 2 medium Leeks (thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a small bowl, mix the cornstarch with water to create a slurry and set aside.
Clean and pat the prawns dry with a paper towel. Season them with a pinch of salt and black pepper.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the prawns and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove them from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and red chili flakes (if using). Stir-fry for 30 seconds until fragrant.
Add the sliced leeks to the wok and stir-fry for 3-4 minutes until they are tender but still slightly crisp.
Return the cooked prawns to the wok. Add the soy sauce, oyster sauce, and sesame oil. Stir everything together to coat the prawns and leeks evenly.
Give the prepared cornstarch slurry a quick stir and pour it into the wok. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and evenly coats the ingredients.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1906 mg | 41% | |
*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.
