Tasty Stir Fry Szechuan Prawns/Shrimps

"A delightful combination of flavors with a zing of Chilli to tingle your taste buds. Lots of crunchy vegetables make this dish a real winner."
 
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photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
Ready In:
26mins
Ingredients:
18
Yields:
4-5 bowls
Serves:
2-3
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ingredients

  • 12 -16 prawns, large raw
  • 1 tablespoon sherry wine, Dry
  • 1 tablespoon soya sauce
  • 1 teaspoon sesame oil
  • 12 teaspoon pepper, Szechuan
  • 2 cups vegetables, Chinese, i.e. Been Shoots, Red Capsicum, Bok Choy, Baby Corn, Spring Onions
  • 12 cup stock, chicken
  • 1 tablespoon soya sauce
  • 12 teaspoon soya sauce, Dark
  • 1 tablespoon sherry wine, dry
  • 2 teaspoons vinegar, Chinese
  • 3 -4 chili, Dried- Birds eye
  • 1 tablespoon ginger, grated fresh
  • 1 tablespoon garlic, grated fresh
  • 18 th teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 -2 teaspoon oil
  • 1 -2 teaspoon cornflour
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directions

  • Peel prawns if necessary and de-vein. mix sherry soya sauce sesame oil and Szechuan pepper together and add the prawns, marinade for at least an hour.
  • Heat wok; add half of the oil and stir fry the Garlic, Ginger and vegetables.
  • Place in warm oven. Drain Prawns adding the marinade into the stock . Add remainder of the oil to wok and quickly stir fry the Prawns for just a minute or two. add the chicken stock, soya sauces, sherry, Vinegar, sugar, Sesame Oil and cornflour Add the vegetables back in and quickly stir.
  • Serve immediately with fried rice or noodles of your choice.

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Reviews

  1. Delicious! Had to use mirin instead of sherry and chinese vinegar but it still came out great! It will definetly go in my rotation! Thank you!
     
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RECIPE SUBMITTED BY

We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
 
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