Stir Fried Prawn

Stir Fried Prawn

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Servings: 4
Calories: 347


  • 5 tbsp water
  • 2 tbsp cornflour
  • 4 tsp soy sauce
  • 1 tsp sugar
  • 4 tbsp oil
  • 2 oz blanched almonds
  • 12 oz chinese cabbage trimmed and cut into 5 cm (2 inch) pieces
  • 6 spring onions trimmed and cut into 2.5 cm (1 inch) pieces
  • 2 oz shelled peas
  • 1 tbsp salt
  • 1 lb shelled prawns thawed and drained, if frozen
  • 1/2 tsp ground ginger
  • 1 tsp paprika
  • 4 1/4 oz can whole mushrooms drained
  • 2 tbsp dry sherry


  • Mix the water, cornflour, soy sauce and sugar in a bowl and set aside. Heat 30 ml (2 tbsp) oil in a large frying pan and fry the almonds until lightly browned, stirring frequently. Remove and drain well.
  • Stir-fry the cabbage, spring onions and peas with 5 ml (1 tsp) salt in the oil remaining in the pan for 2 minutes, or until the vegetables are tender but still slightly crisp.
  • Stir 15 ml (1 tbsp) of the cornflour mixture into the vegetables. Cook until it thickens and coats the vegetables, then remove to a serving dish and keep hot.
  • Put the remaining oil in the pan and add the prawns, ginger, paprika and remaining salt. Stir-fry for 3 - 4 minutes until the prawns are heated through, then add the mushrooms, sherry and remaining cornflour mixture. Stir-fry for a further 3 - 4 minutes until the mixture thickens and coats the prawns.
  • Spoon the prawn mixture over the vegetables and sprinkle with the almonds.
Calories: 347 kcal
Carbohydrates: 14 g
Protein: 22 g
Fat: 23g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 143 mg
Sodium: 2740 mg
Potassium: 494 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 801 IU
Vitamin C: 17 mg
Calcium: 143 mg
Iron: 2 mg
Ingredients Fish & Seafood, Prawn
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