Garlic prawn stirfry
Plump juicy prawns stir-fried in garlic butter and drizzled with honey
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
- 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.
Don't add water to the vegetables. The moisture released from the vegetables during steaming combines with the sauces to form a delicious gravy.
Steam the vegetables slowly - they should still have a 'bite' to them when they are cooked.
Use raw peeled prawns for this dish - not the pre-cooked ones
You can use fresh finely chopped garlic if you wish, but be careful not to burn it while cooking the prawns.
Drizzle the honey over the prawns right at the end of the cooking time - then just stir through to coat.
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.