Its a Chinese restaurant standard!
More often than not, something will be not quite perfect.
The natural tendency is the focus on not overcooking the prawns (a dry, chewy crime!
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), so often either the vegetables are a bit undercooked or the sauce is still a bit watery.
Perfect, juicy and plump prawns.
Plenty of sauce!
We fiends know sauce is essential for soaking into rice.
If using frozen and thawed prawns, be sure to drain them well and pat off excess water.
Tails on or off?I leave the tail on for visual reasons only.
For ease of eating, remove them!
Garlic and ginger The essential aromatics.
Snow peas in particular are commonly paired with prawns at Cantonese Chinese restaurants.
But really, you’re able to use any vegetables you want.
All-purpose soy sauce will work just fine too, although the sauce colour will be a bit darker.
Use toasted oil which is brown in colour and has more sesame flavour.
is to cook the prawns first separately.
This is the best and easiest way to ensure the prawns dont overcook.
Make up the stir fry sauce:Mix the Sauce ingredients together first everything but the water.
Its harder to make cornflour / cornstarch dissolve lump-free in anything more than a few tablespoons of water.
Remove to a bowl.
We cook the prawns on medium to medium-high heat so they dont become too golden.
Ever notice how prawns at Chinese restaurants are seared until golden?
Thats what were going for!
Add Stir Fry Sauce:Pour the stir fry sauce in and start stirring straight away.
Stir for 45 seconds to 1 minute until the sauce thickens to a syrup consistency.
If your sauce gets too thick too quickly (eg.
Toss them for around 30 seconds, just to warm them through.
Now its ready to serve!
The end result were looking for:Everything nicely coated in the shiny clear pale brown sauce.
And most importantly, thoseprawnsare plump, pink, juicy and succulent!!
Rice is an excellent vehicle for soaking with stir fry sauces!
And perhaps add another main dish such as one of these:
Happy stir-frying!
He prefers to come rather than be left behind.
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