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–+ servings
Stir fried peeled prawns on a white round plate with sauce

Chinese Prawn Stir Fry

This Chinese prawn stir fry is perfect for busy weeknights or weekend gatherings. Serve with steamed rice and some simply prepared veggies like my garlic spinach stir fry or bok choy soup! Make sure to drizzle the mouthwatering sauce onto your rice - it's so good.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 247kcal

Ingredients

  • 500 g (1 lb) prawns peeled, deveined
  • 1 knob ginger sliced into thin matchsticks
  • 4 cloves garlic minced
  • 2 spring onions sliced into thin matchsticks
  • 3 tablespoon olive oil or neutral-tasting oils eg. sunflower

Sauce

  • 1½ tablespoon tomato sauce aka ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon shaoxing wine
  • 2 teaspoon sugar brown or white

Instructions

  • In a small bowl, combine all sauce ingredients, mix and set aside.
  • In a large wok or frying pan, stir fry sping onions, ginger and garlic with olive oil over medium heat. About 1-2 minutes or until lightly golden and aromatic. Push aromatics to the rims of the wok/pan.
  • Add prawns (make sure well drained) and spread into a single layer over high heat. Cook undisturbed for 1 minute until lightly golden on one side then flip and cook the other side for a further minute.
  • Add sauce mixture. Stir fry for 1 minute over hight heat or until prawns are just cooked.

Notes

Peel and devein prawns at home for maximum flavour - it does add ~10 extra minutes to the prep time but it is well worth it.
How to quickly defrost peeled frozen prawns:
  1. Place and seal frozen prawns in a zip lock bag (airtight, no air bubbles)
  2. Submerging in a large bowl of cold tap water for 10 to 15 minutes
  3. Take prawns out of the zip lock bag into a large bowl, rinse under tap water and drain well.
Putting the prawns in a zip lock bag helps retain their flavour (otherwise a lot will get lost if just soaking directly in water)
Make sure prawns are well drained before stir frying - this will allow proper sizzling and thus 'wok hei' (see my pan fried soy sauce noodles fry for the importance of 'wok hei' in Chinese cooking) for maximum flavour. Sometimes I dab the prawns with paper towels to make sure they're extra dry.
Add a few drops of sesame oil for extra nutty flavour.
Storage/leftovers - store any leftovers in an airtight container and will last for up to 4 days in the fridge.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 247kcal | Carbohydrates: 7g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 158mg | Sodium: 1118mg | Potassium: 207mg | Fiber: 0.3g | Sugar: 4g | Calcium: 80mg | Iron: 1mg