Prawn and Spring Onion Stir-Fry

Every time I make a stir-fry I wonder why I don’t make them more often. They’re quick and easy to make, bursting with flavour and endlessly adaptable to whatever vegetables are in season.

prawnspring

RECIPE serves 4 

For the sauce:

2 tsp cornflour

4 tbsp rice wine

4 tbsp oyster sauce

2 tbsp dark soy sauce

1 tbsp toasted sesame oil

For the stir-fry:

1 tbsp groundnut oil

2 fat garlic cloves, finely sliced

2 red chillies, finely sliced

A fat thumb of ginger, cut into matchsticks

400g raw, tail-off king prawns

your choice of small vegetables (baby sweetcorn, mangetout, tenderstem broccoli, fine green beans etc) chopped into bite-sized pieces

5 spring onions, chopped into 4cm pieces


METHOD

Prepare all the ingredients before you begin to cook. Things happen quickly when you stir-fry so you need to be organised.

Combine all the sauce ingredients and set aside for now.

Put the oil in a cold wok with the garlic, chillies and ginger and heat it up over a high heat – this will flavour the oil and protect the garlic from burning while it releases its flavour. When the garlic is golden, add the prawns and cook for a minute until they just start to turn pink, keeping things moving all the time. Remove from the heat and transfer everything out of the wok and onto a plate.

Without wiping out the wok, add another splash of oil and get it back over a high heat. When it is almost smoking, add your vegetables and cook for a further 3 or 4 minutes, keeping it all moving, until they are hot and just cooked.

Add the prawns, garlic, ginger and chilli back into the wok, with the spring onion and the sauce. Keeping everything moving, cook on for a minute before serving immediately with steamed rice or your choice of noodles.

If I am serving it with noodles, I generally cook them separately until they’re just about done, then get them into the wok for a minute – after I have cooked the veg, but before I add the prawns, garlic, ginger and chilli back in.

Leave a Reply