Stir Fried Prawns with Mushroom and Water Chestnuts

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    Stir Fried Prawns with Mushroom and Water Chestnuts

    Stir Fried Prawns with Mushroom and Water Chestnuts

    (35)
    25min


    35 people made this

    The prawns, mushrooms, water chestnuts and snow peas are combined with a slightly garlicky and spicy sauce.

    Ingredients
    Serves: 4 

    • 2 tablespoons canola oil
    • 10 cloves garlic, diced
    • 1 teaspoon minced fresh ginger
    • 1 (250g) tin sliced water chestnuts, drained
    • 1 cup snow peas
    • 1 cup small white button mushrooms
    • 1 teaspoon chilli flakes
    • 1/2 teaspoon salt
    • 1 teaspoon ground black pepper
    • 500g peeled and deveined prawns
    • 1/2 cup (125ml) chicken stock
    • 1 tablespoon rice vinegar
    • 2 tablespoons fish sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in wok or large frypan until very hot. Cook and stir garlic and ginger in the hot oil until fragrant; about 30 seconds.
    2. Add the water chestnuts, snow peas, mushrooms, chilli flakes, salt, pepper and prawns to the wok. Cook stirring until prawns turns pink; 2 to 3 minutes.
    3. Combine the chicken stock, rice vinegar, fish sauce and sherry in a small bowl. Pour into the prawns mixture then cook and stir briefly to combine.
    4. Combine the cornflour and water then stir into the wok. Stir until sauce has thickened; about 2 minutes.
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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (36)

    by
    89

    Very tasty thanks for this one. My in-laws are from Vietnam so I have stiff competition when it comes to stir fries, but this recipe, won the family over and I plan to cook it again. I added a bell pepper and about 2 TBSP sugar to the sauce but otherwise changed nothing. Next time I will make more sauce because it was very good, and would be great over extra rice. Tips* to make the wok extra hot, and not to make the food soggy I stir fry all my stir fry dishes one part at a time. For example first fry up the peas, take them out and set aside, then do the mushrooms, continue until everything is complete, and then once everything is hot and crispy toss it in the wok or skillet with the sauce of your choice. I learned this from an Asian cooking show that was teaching how to make the best stir fry if you do not have a restaurant quality wok with a burning flame in your home. Since using this technique my food has improved greatly in this style of cooking. I hope it will work for you also.  -  01 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    22

    This was excellent! The only reason I am giving 4 instead of 5 is that is was SUPER spicy. Me and hubby really like the spice but it was almost too much for us which leads me to believe it would be WAY too hot for most people. Scale back on the heat and you have yourself a fabulous meal.  -  19 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    16

    WOW! If you are a garlic lover, a seafood lover, and like an asian inspired dish with some heat, STOP, you have found the perfect recipe! This was really delicious, I prepared exactly as written and just added some more veg, some shredded carrot and red pepper strips. Served over jasmine rice spiked with carrot and fine diced red peppers. Hubby raved over this. Thanks for a very delicious recipe, will keep this one in the rotation for sure.  -  15 Nov 2010  (Review from Allrecipes USA and Canada)

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