Best 4 Stir Fried Prawns Hong Kong Style Recipes

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Stir fried prawns Hong Kong style is a classic seafood dish that showcases the flavors of Cantonese cuisine. The dish features succulent shrimp stir-fried with a vibrant combination of vegetables, aromatics, and a perfectly balanced sauce. This iconic dish has become a staple of Chinese restaurants worldwide and is enjoyed for its delightful blend of textures and flavors. Whether you're a seasoned home cook looking to recreate this restaurant-quality dish or a beginner eager to explore the world of Chinese gastronomy, this guide will provide you with a comprehensive exploration of the ingredients, techniques, and steps involved in cooking a tantalizing Stir fried prawns Hong Kong style.

Here are our top 4 tried and tested recipes!

PRAWN STIR FRY



Prawn Stir Fry image

This chicken stir fry is so simple to throw together yet full of so much flavour. Use whatever vegetable you like or make it a chicken stir fry if you'd rather.

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Time 35m

Yield 5 servings

Number Of Ingredients 15

2 tbsp. extra-virgin olive oil
450 g raw king prawns, peeled and deveined
Salt
Freshly ground black pepper
1 tbsp. sesame oil
1 small head broccoli, cut into small florets
200 g sugar snap peas
1 red pepper, sliced
3 cloves garlic, crushed
1 tbsp. crushed ginger
100 ml low-sodium soy sauce
1 tbsp. cornflour
Juice of 1 lime
2 tbsp. brown sugar
Pinch chilli flakes

Steps:

  • In a large pan over medium heat, heat olive oil. Add prawns and season with salt and pepper. Cook until pink, 5 minutes, then remove from pan.
  • Return pan to heat and heat sesame oil. Add broccoli, peas, and pepper and cook until soft, 7 minutes. Add garlic and ginger and cook until fragrant, 1 minute more.
  • In a small bowl, whisk together soy sauce, cornflour, lime juice, brown sugar, and a pinch of chilli flakes. Add to pan and toss to coat. Add prawns and cook until heated through, 2 minutes.

PRAWN STIR FRY (SHRIMP)



Prawn Stir Fry (Shrimp) image

Recipe video above. Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini. It's a Chinese restaurant standard!As with all stir fries, feel free to switch the vegetables for anything you've got!TOP TIP: The best way to ensure you don't overcook the prawns is to cook them first, remove, then add them back in at the end. Perfectly plump and juicy prawns, every single time!

Provided by Nagi

Categories     Mains     Stir Fry

Number Of Ingredients 14

1 1/2 tbsp light soy sauce ((sub all purpose soy, Note 1))
1 tbsp Chinese cooking wine ((sub Mirin or dry sherry, Note 2))
2 tsp oyster sauce ((Note 3))
1/2 tsp sesame oil (, toasted (Note 4))
1 tbsp cornflour/cornstarch
1/8 tsp white pepper ((sub black pepper))
3/4 cup water
2 tbsp oil (, peanut, canola or vegetable)
250g / 8 oz medium prawns (, raw, peeled and deveined (equiv. 500g/1lb whole prawns, Note 5))
1/2 onion (, sliced, brown or white)
2 tsp ginger (, finely julienned (~2cm / 0.7" piece))
2 tsp garlic (, finely chopped (~ 2 cloves))
1 1/2 bunches broccolini (, trimmed, cut into 5cm / 2" lengths, (~1 1/2 cups. Sub normal broccoli))
120g / 4 oz snow peas (, thin string removed from both sides)

Steps:

  • Steam broccolini: Steam broccolini until crisp-tender, about 2 - 3 minutes (remember it will cook more in the stir fry). Set aside to drain and dry.
  • Stir Fry Sauce: Put all Stir Fry Sauce ingredients except water into a bowl. Mix until cornflour is dissolved. Then stir in water.
  • Cook then remove prawns: Heat oil in a wok or large skillet on medium to medium-high heat. Add prawns and spread them in a single layer. Cook for 1 1/2 minutes, then turn and cook the other side for 1 minute until cooked through. Try not to make the prawns too golden (they are only lightly browned in stir fries). Remove prawns to a bowl. Set aside.
  • Cook onion, garlic and ginger: Add more oil if the pan seems a bit dry. Still on medium-high heat, add onion and cook for 1 minute. Then add ginger and garlic and cook for another 1 minute until onion is starting to soften but not colour.
  • Add snow peas, then broccolini: Add snow peas and toss until coated with oil. Then add broccolini and toss through.
  • Add Sauce and thicken: Give the Sauce a stir (to dissolve cornflour settled at bottom), then pour into skillet. Cook, stirring, until sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
  • Add prawns back in: Then add the prawns back in (including any juices in the bowl). Toss for another 30 seconds until prawns are warmed through.
  • Serve: Serve with rice!

Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 210 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HONG KONG TASTY STIR FRIED SHRIMP



Hong Kong Tasty Stir Fried Shrimp image

A necessary preliminary step is to salt wash the shrimp to firm them up, which gives them a wonderful crunchy texture. Then it is necessary to coat them with a velvet-like egg white and cornstarch mixture; this protects the delicate shrimp meat from the oil and prevents overcooking. Once those steps are done, this dish takes but minutes to cook. Always buy the freshest shrimp possible.

Provided by Olha7397

Categories     Chinese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons salt
1 lb medium shrimp, peeled and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup peanut oil, for velveting (see note)
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped whole scallions
1 teaspoon rice wine
1/2 teaspoon Chinese white rice vinegar
1/2 teaspoon salt

Steps:

  • To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
  • Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes.
  • Heat a wok or large skillet until it is hot; add the oil. When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, reserving the oil.
  • Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6.
  • NOTE: Velveting-Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well.
  • Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.

Nutrition Facts : Calories 369.9, Fat 29, SaturatedFat 4.9, Cholesterol 172.8, Sodium 4252, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 24

STIR-FRIED PRAWNS - HONG KONG STYLE



Stir-Fried Prawns - Hong Kong Style image

From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !

Provided by twissis

Categories     < 30 Mins

Time 27m

Yield 6 6 1-dish meals over rice, 6 serving(s)

Number Of Ingredients 14

1 teaspoon garlic (minced & divided per prep)
1/2 teaspoon gingerroot (minced & divided per prep)
1/4 cup soy sauce
1 1/2 lbs raw shrimp (peeled & deveined)
1/4 cup vegetable oil
1/2 cup red bell pepper (sliced)
1/2 cup mushroom (sliced)
1/2 cup leek (cut in 3-in strips)
1/2 cup green onion (cut in 2-in strips)
1/4 cup water chestnut (halved if large)
1/4 cup oyster sauce
1 tablespoon cornstarch
1 tablespoon water
4 ounces snow peas (halved)

Steps:

  • Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
  • Heat oil in wok (or lrg non-stick skillet) over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
  • Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
  • Add cooked shrimp, remaining soy sauce & oyster sauce.
  • Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
  • Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.

Nutrition Facts : Calories 244.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 172.8, Sodium 1178.2, Carbohydrate 9.7, Fiber 1.5, Sugar 2.3, Protein 25.7

Tips:

  • Use large prawns for the best results. Devein and remove the heads, leaving the shells on.
  • Marinate the prawns in a mixture of soy sauce, Chinese rice wine, sesame oil, and cornstarch for at least 30 minutes. This will help to tenderize the prawns and give them a flavorful coating.
  • Heat a wok or large skillet over high heat. Add a generous amount of oil and swirl to coat the pan. Once the oil is shimmering, add the prawns and stir-fry for 2-3 minutes, or until they are pink and cooked through.
  • Add the vegetables and stir-fry for an additional 2-3 minutes, or until they are tender-crisp. You can use any vegetables you like, such as bell peppers, snow peas, carrots, or broccoli.
  • Add the sauce ingredients, including soy sauce, Chinese rice wine, oyster sauce, sugar, and black pepper. Stir-fry for 1-2 minutes, or until the sauce has thickened and coated the prawns and vegetables.
  • Garnish with chopped green onions and serve immediately over rice.

Conclusion:

Stir-fried prawns Hong Kong style is a delicious and easy-to-make dish that is perfect for a weeknight meal. The prawns are tender and flavorful, and the vegetables are cooked to perfection. The sauce is rich and savory, and it pairs perfectly with the rice. This dish is sure to be a hit with your family and friends.

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