Browsing Tag

Stir Fry

Stir Fry Prawns with Garlic and Oyster Sauce

Stir fries are special to Cantonese families, like mine. They’re also a great way to repurpose leftovers in the fridge. I found some small portions of greens and prawns so I decided to re-make my mother’s stir fried prawns with garlic and oyster sauce. Growing up, this is a dish that I will find sitting on our family’s dining table for lunch or dinner, regardless of which day of the week it was. I never figured how to cook it, but lately when I discovered the recipe, I realised it wasn’t so hard to make after all. It’s true when they say the simplest dish is often the hardest to cook, for the smallest ingredients do make a big impact on the final product. My mother didn’t use any greens in her dish but I added them to boost the flavour profile. I was also very excited to try out this new carbon steel wok that I bought for a steal on Shopee! Over the weekend my dad visited us and he helped me pre-season it. With a sharpening stone, he carefully sand down the sharp edges of the wok, rinsed it in water then wiped clean with a cloth. Afterwards he heated the empty wok on a stove over high fire until the inside of the wok turned from a light steel grey to a darker shade, almost black. It’s left to cool on the stove. Cooking oil is poured lightly into the wok and with a kitchen towel, he coat the inside until all surfaces are covered in oil, then leave to dry overnight. Dad told me that carbon steel woks are prone to rust, so I should never let it air dry, neither should I use soap and scouring pad to clean it. Just use oil to coat it after each usage. “After you cook, just let it soak in water for 5 minutes. Then wash with hot water with a bamboo wok brush lah,” he says nonchalantly. 

Stir Fry Prawns with Garlic and Oyster Sauce

Deborah, Saveur Malaisie
This is a perennial favourite in my family when I was growing up. My mother didn't use any greens in her dish but I added them to boost the flavour profile. Glazed in tasty garlic and oyster sauce mix, garlic shrimp stir fry is also one of the easiest meals you can make at home!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Cantonese Food, Chinese, Malaysian, Southeast Asian
Servings 4 people

Ingredients
  

  • 10 pieces tiger prawns cleaned and guts removed but keep the heads and shells
  • 30 g ginger peeled and sliced thin
  • 3 pieces garlic cloves minced
  • 4 tbsp toasted sesame oil
  • 1 piece red bell pepper (capsicum) washed and sliced
  • 1/2 cup carrots washed, peeled and shredded
  • 2 cups broccoli washed, and cut; keep the florets
  • 1 cup sugar snap peas washed, and trim the strings and the ends
  • 3/4 cup chicken broth
  • 1 tsp cornstarch for thickening the sauce
  • 2 tbsp oyster sauce
  • 2 tsp dark soy sauce
  • spring onions for garnishing
  • green lime wedges optional, for garnishing

Instructions
 

  • In a small pot, bring water to boil then blanch the broccoli for 1-2 minutes until tender. Set aside.
  • Heat your wok or medium size skillet with sesame oil. Add prawns and fry on medium heat until both sides turn pink and are cooked through. Set aside.
  • With the remaining oil in the wok, add ginger and saute until fragrant. Then toss in garlic, bell peppers, and carrots. Add some water if it's too dry. Stir fry for 2-3 minutes until the greens have softened.
  • Whisk chicken broth and cornstarch in a bowl. Return the broccoli to the wok, add sugar snap peas and slowly pour in the chicken broth and cornstarch mix. Stir until well combined then cook for 1 minute until the sauce has thickened.
  • Add in oyster sauce, dark soy sauce and prawns. Stir evenly for 1-2 minutes until incorporated.
  • Garnish with spring onions and lime wedges. Serve with hot rice.
Keyword Garlic Shrimp Stir Fry, Oyster Sauce, Soy Sauce, Stir Fry

If you made this dish, let me know by tagging @saveurmalaisie on Instagram!

Hello there! I'm Deborah

I love food and photography. If you would like to find out more, head to “About Me” on the main menu.