Chinese takeaway garlicky prawns

    (35)
    25 min

    This simple, yet flavoursome dish, which will give your local Chinese takeaway a run for its money. These prawns are garlicky and spicy, a true delight when served over freshly boiled rice.


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    Ingredients
    Serves: 4 

    • 2 tablespoons oil
    • 10 cloves garlic, chopped
    • 1 teaspoon finely chopped fresh ginger
    • 1 (225g) tin water chestnuts, drained, sliced
    • 100g mange-tout
    • 100g white button mushrooms, sliced
    • 1 teaspoon crushed chillies or to taste
    • 1/2 teaspoon salt
    • 1 teaspoon ground black pepper
    • 450g raw king prawns, peeled, deveined
    • 125ml chicken stock
    • 1 tablespoon rice vinegar
    • 2 tablespoons Thai fish sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Method
    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, mange-tout, mushrooms, chillies, salt, pepper and prawns to the pan. Cook, stirring, until prawns turns 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 & ratings
    Average global rating:
    (35)

    Reviews in English (26)

    0

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

    by
    89

    Very tasty thanks for this one. My in-laws are from Vietnam so I have stiff competition when it comes to stir fries, but this recipe, won the family over and I plan to cook it again. I added a bell pepper and about 2 TBSP sugar to the sauce but otherwise changed nothing. Next time I will make more sauce because it was very good, and would be great over extra rice. Tips* to make the wok extra hot, and not to make the food soggy I stir fry all my stir fry dishes one part at a time. For example first fry up the peas, take them out and set aside, then do the mushrooms, continue until everything is complete, and then once everything is hot and crispy toss it in the wok or skillet with the sauce of your choice. I learned this from an Asian cooking show that was teaching how to make the best stir fry if you do not have a restaurant quality wok with a burning flame in your home. Since using this technique my food has improved greatly in this style of cooking. I hope it will work for you also.  -  01 Dec 2009  (Review from Allrecipes US | Canada)

    by
    22

    This was excellent! The only reason I am giving 4 instead of 5 is that is was SUPER spicy. Me and hubby really like the spice but it was almost too much for us which leads me to believe it would be WAY too hot for most people. Scale back on the heat and you have yourself a fabulous meal.  -  19 Jul 2010  (Review from Allrecipes US | Canada)

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