Mange Tout and Prawn Stir Fry

    40 min

    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.


    Quebec, Canada
    1 person made this

    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

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