Chinese Curry Prawns Stir Fry

A skillet full of curry prawns stir fry.

Course Main Course

Cuisine Asian, Chinese

Keyword curry, prawns, shrimp, stir fry

Prep Time 10

Cook Time 10

Servings serves

Calories 137kcal

Author Lauren

Ingredients

Curry Sauce

3 tsp salt reduced soy sauce (Note 3)
2 tsp oyster sauce
1 tsp sesame oil
3 tsp chinese cooking wine
2 1/2 tsp curry powder (Not Hoyts or Keens curry powder - Note 4)
1/3 tsp chinese five spice
1/8 tsp white pepper
3 tsp corn flour / starch
1/2 cup chicken stock, preferably low / reduced salt
1/2 cup water

Stir Fry

2 tsp extra virgin olive oil
250 g medium peeled prawns (500g / 1.1lb with shells on, ~20-24 prawns)
1 small onion, sliced
4 cloves garlic, minced
1 tsp ginger, finely grated
1 bunch broccolini, ends trimmed & cut into 3cm pieces
1 cup carrots, sliced
1 cup snow peas, ends trimmed

Cups - Metric

Instructions

Making the Curry Sauce

Add all the sauce ingredients except for the water and chicken stock to a bowl or jug. Stir until the cornflour has dissolved. Then stir in the chicken stock and water.
Set the sauce aside.

Making the Stir Fry

Heat extra virgin olive oil in a large skillet or wok over medium – high heat.
Add the prawns to the skillet, spread them into a single layer and cook for 1 minute. Turn the prawns over and cooking for another minute or until cooked through. Remove the prawns and add them to a bowl.
If your skillet is dry, add a splash more of extra virgin olive oil. Add the onion to the skillet and cook for 1-2 minutes or until it starts to soften. Then add the garlic and ginger, and cook for another minute or until they become fragrant.
Add the broccolini and carrot, stir until coated, and cook for 2 minutes. Then add the snow peas, stir through and cook for another minute.
Give the sauce a quick stir, then pour it into the skillet. Cook (for ~1 minute), while stirring until the sauce thickens and coats the vegetables.
Tip the prawns back into the skillet. Stir for 30 seconds, or until the prawns are warm. Remove from the heat.
Serve your Curry Prawns stir fry while hot. Garnish with sesame seeds (optional).

Notes

Health benefits / nutrition - In depth nutrition details about this recipe and ingredients are in the post above.
Instructions with photos - Detailed in the post above.
Soy sauce - I used the Kikkoman’s salt reduced soy sauce which you can find at both Coles and Woolworths. I believe this is an all purpose soy sauce, but light soy should also work (see substitutions). Don’t use dark soy, as the colour and flavour are too strong.
Curry powder - This recipe will not work with Hoyts or Keens curry powder, as it contains a lot more sodium! Using Hoyts or Keen’s will make the Curry Prawns way too salty. I used Clive of India curry powder, as it is much lower in sodium than other brands of curry powder. You can find at both Coles and Woolworths.
Gluten free – Check your soy and oyster sauce, and if necessary, switch to gluten free varieties.
No onion / garlic – Simply leave the onion and garlic out while cooking. Substitute the extra virgin olive oil for a garlic infused variety to get more flavour.
Vegetarian– Swap the prawns / shrimp out for cubes of firm tofu or other plant-based alternatives. And use vegetarian oyster sauce and chicken stock.
Reheating - Your best option is to add the Curry Prawns to a skillet and heat over low heat until warm. I do not recommend microwaving the prawns, as they will likely turn rubbery. If you still want to microwave - heat the vegetables and rice in a microwave safe container for 1-2 minutes or until hot. Then add the prawns and heat again for 30 seconds.
Storage - Once made, this stir fry will keep in an airtight container in the fridge for up to 2 - 3 days.
Nutrition - Calculated per serve, assuming 4 serves without rice.

Nutrition