Stir-Fried Prawns - Hong Kong Style |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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* ! Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
4. Add cooked shrimp, remaining soy sauce & oyster sauce.
5. Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
6. Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.
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