Why order a Chinese takeaway when you can make it yourself in the time it takes for the takeaway to arrive. You can have this Chinese inspired garlic prawn stir-fry on the table in under half an hour.
- How to make Garlic Prawn Stir Fry – all the instructions
- FAQ – your questions answered
- Equipment – what equipment do I need?
- Recipe – link to the printable recipe card
- Related Recipes – other recipes you may enjoy
Have you ever ordered a Chinese prawn stir-fry takeaway, only to find that the container is filled with vegetables and only a few of the tiniest shrimps imaginable. It’s happened to me more times that I like to think about, so now I make my own. It’s easier than you think, and on the table in the time it takes waiting for the order to arrive.
Just look at these plump juicy prawns. Cooked in butter and garlic, with just a hint of honey – super delicious and not a shrimp in sight.
All the flavour for the sauce is cooked into the vegetables – so the prawns retain their delicate sweetness.
The vegetables steam in the sauces and absorb the flavour, while the moisture from the vegetables combines with the sauces to form a delicious gravy.
How to make Garlic Prawn Stir-Fry
Boil the pasta
Cook the pasta according to the package instructions.
Prepare the vegetables
Chop the vegetables into bite-sized chunks. I like to use mushrooms, broccoli, brussel sprouts, shredded cabbage and beansprouts. You can use your own choice of vegetable.
Stir-fry the vegetables
Add oyster sauce, soy sauce, fish sauce to a wok or a frying pan and allow to heat.
Add the chopped vegetables and stir well to coat with the sauce. Reduce the heat, cover the pan with a lid and allow the vegetables to steam on a low heat for 10 minutes while you prepare the prawns.
You should find the vegetables release enough moisture to form a gravy with the cooking sauces.
Don’t over-cook – the vegetables should still have a ‘bite’ to them.
Put to one side while you fry the prawns.
Cook the prawns
Put the butter into another frying pan and mix in the garlic paste. Allow to heat until sizzling.
I prefer to use garlic paste rather than chopped garlic, because it is less included to burn while the prawns are cooking.
Defrost the prawns. You should use raw prawns for this dish – some supermarkets sell cooked frozen prawns.
Add the raw peeled defrosted prawns and stir-fry until pink – this normally takes about 5 minutes.
Just before they are done drizzle a tablespoon of honey into the pan and stir to coat each prawn.
Don’t over-cook or they will become rubbery.
Plate and serve
Place a mound of pasta on a plate.
Top with a helping of steamed vegetables.
Add the prawns on the side.
I prefer broccoli florets, sliced mushrooms, brussel sprouts, shredded cabbage and beansprouts.
The juices from the mushrooms, cabbage and beansprouts ensures there is sufficient moisture in the dish.
You could also add any of the following:
– sliced red and yellow peppers
– sugar snaps
– chopped baby corn
– celery cut into 1″ slices
– thinly sliced carrots
Just make sure that your combination of vegetables has a high enough water content to form a gravy.
I wouldn’t freeze this – it is best eaten fresh.
If you do want to freeze it you can put the prawns and vegetables in a suitable container and keep it in the freezer for up to 3 months. Let it defrost in the fridge and then reheat in a saucepan or a frying pan on the stove. The vegetables will not have their original crispness though.
Yes – you can substitute the prawns for cubed chicken breast. Coat the chicken with seasoned cornflour and then brown in the butter and garlic until cooked through.
To make this dish you will need the following equipment:
- Non-stick Wok or Frying pan (with a lid)- for frying the prawns and vegetables
- Saucepan – for boiling the pasta
- Colendar – for draining the pasta
- Chopping board – for chopping the vegetables
- Sharp Knife – for chopping the vegetables
- Spatula – for stirring
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Recipe – Garlic Prawn Stir-Fry
Garlic prawn stirfry
- 250 g Chinese Noodles (uncooked weight)
- 600 g Frozen Raw Prawns
- 1 cup chopped mushrooms
- 1 cup broccoli florets
- 1 cup finely shredded cabage
- 1 cup beansprouts
- 1/2 cup brussel sprouts (halved)
- 50 g Butter
- 2 teaspoon garlic paste
- 4 Tablespoons oyster sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon fish sauce
- 2 Tablespoon Honey
- Cook the pasta according to the package instructions
- Chop the vegetables into bite-sized chunks.
- Measure the oyster sauce, soy sauce and fish sauce into a wok or frying pan and bring to the boil.
- Add the vegtables and stir well to coat.
- Reduce the heat, cover the pan with a lid and allow to steam for 10 minutes. Put aside while you cook the prawns.
- Add the butter to another frying pan and mix in the garlic paste. Allow to heat until sizzling.
- Add the raw peeled prawns and stir-fry until pink – this normally takes about 5 minutes.
- Just before they are done drizzle a tablespoon of honey into the pan and stir to coat each prawn.
- Serve the prawns alongside a mound of pasta covered in vegetables and juices.
If you made this recipe and enjoyed it, please rate it in the comments below. I’d love to know how it went.
Instead of noodles, why not try serving garlic prawn stir-fry with Chinese Egg Fried Rice.
Chinese Egg Fried Rice – with peas, ham and spring onion. The perfect accompaniment to all your Chinese dishes.
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