Chinese takeaway garlic prawns

    Chinese takeaway garlic prawns


    28 people made this

    About this recipe: There is a great garlic flavour to this with an underlying heat that is fabulous served over rice!

    Serves: 4 

    • 2 tablespoons rapeseed oil
    • 10 cloves garlic, chopped
    • 1 teaspoon minced fresh root ginger
    • 1 small tin water chestnuts, drained and sliced
    • 100g mange-tout
    • 100g small white button mushrooms
    • 1 teaspoon crushed red chilli flakes
    • 1/2 teaspoon salt
    • 1 teaspoon ground black pepper
    • 450g peeled and deveined jumbo shrimp
    • 125ml chicken stock
    • 1 tablespoon rice vinegar
    • 2 tablespoons fish sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in wok or large frying pan until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, mangetout, mushrooms, red chilli flakes, salt, pepper and prawns to the pan. Cook, stirring, until prawns turn pink, 2 to 3 minutes.
    2. Combine the chicken stock, rice vinegar, fish sauce and dry sherry in a small bowl. Pour into the prawn mixture; cook and stir briefly to combine. Combine the cornflour and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

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    Reviews (1)


    Altered ingredient amounts. I replaced the vegetables for celery and onion and it was delicious - a nice light dinner! - 13 Aug 2010

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