Stir Fry Prawns with Garlic and Oyster Sauce
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!
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.