Stir Fried Prawns and Snow Peas

    30 minutes

    Don't let the name fool you this stir fry doesn't just have prawns and snow peas, it also has crab flavoured seafood sticks, carrots and cashews.

    7 people made this

    Serves: 4 

    • 15 prawns, shelled, de-veined and diced
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon sesame oil
    • 1 teaspoon cornflour
    • 400g snow peas
    • 1 carrot, peeled and sliced
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 1 tablespoon finely diced garlic
    • 1 medium onion, sliced
    • 1/2 teaspoon salt
    • 5 crab flavoured seafood sticks, diced
    • 3 tablespoons chicken stock
    • 2 tablespoons shaoxing wine
    • 1 tablespoon chilli oil
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 1/3 teaspoon sugar
    • 65g roasted cashews

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Season the prawns with salt, pepper, sesame oil and cornflour. Let sit for 10 minutes.
    2. Meanwhile, blanch the snow peas and carrots in boiling water for 3 minutes. Drain and set aside.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the prawns until cooked through and no longer opaque; about 3-4 minutes. Set aside.
    4. Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic; 2-3 minutes. Add the onion and salt then cook until soft; 3-4 minutes.
    5. Stir in the prawns, crab flavoured seafood sticks, snow peas, carrot, chicken stock, shaoxing wine, chilli oil, cornflour slurry and sugar; mix well until the sauce thickens.
    6. Stir in the cashews and serve.


    Shaoxing wine can be purchased in Chinese/Oriental speciality shops. If unavailable, substitute with sherry.

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