Mange Tout and Prawn Stir Fry

Mange Tout and Prawn Stir Fry


1 person made this

About this recipe: A simple and delicious Chinese dish. Prawns are stir-fried garlic, onions, crab sticks, mange tout and carrots. Serve with freshly cooked rice, for lunch or dinner.

tonytsang Quebec, Canada

Serves: 4 

  • 15 prawns, shelled, de-veined and chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon cornflour
  • 400g mange tout peas
  • 1 carrot, peeled and sliced
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon finely chopped garlic
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 5 crab flavoured seafood sticks, chopped
  • 3 tablespoons chicken stock
  • 2 tablespoons shaoxing wine
  • 1 tablespoon chilli oil
  • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
  • 1/3 teaspoon sugar
  • 65g roasted cashews

Prep:15min  ›  Cook:15min  ›  Extra time:10min marinating  ›  Ready in:40min 

  1. Season the prawns with salt, pepper, sesame oil and cornflour. Let sit for 10 minutes.
  2. Meanwhile, blanch the mange tout and carrot in boiling water for 3 minutes. Drain and set aside.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the prawns until cooked through and no longer opaque, about 3-4 minutes. Set aside.
  4. Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
  5. Stir in the prawns, crab flavoured seafood sticks, mange tout, carrot, chicken stock, shaoxing wine, chilli oil, cornflour slurry and sugar; mix well until the sauce thickens.
  6. Stir in the cashews and serve.


Shaoxing wine can be purchased in Chinese/Oriental speciality stores. If unavailable, substitute in sherry.

See it on my blog

Check out this recipe on my blog

Recently viewed

Reviews (0)

Write a review

Click on stars to rate