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Sichuan prawn stir-fry Recipes
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Recipe Name : Sichuan prawn stir-fry
Country : United States
Rating :
Category : Home > Seafood > Shrimp Food
Chef : Liz Macri
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1 tbs cornflour
1 egg white, lightly whisked
2 tbs cold water
500g frozen peeled green prawns, thawed
2 tbs light soy sauce
1 tbs dry sherry
1 tbs Lee Kum Kee Chili Garlic Sauce
2 tbs tomato sauce
2 tbs peanut oil
1 red capsicum, halved, seeded, thinly sliced
115g punnet fresh baby corn, halved lengthways
150g snow peas, trimmed
3 shallots, trimmed, cut into 4cm lengths
2 tbs cold water, extra
Steamed rice, to serve

Combine the cornflour, egg white and water in a bowl. Add the prawns. Toss to coat. Set aside for 10 minutes to stand.

Meanwhile, combine the soy sauce, sherry, chilli garlic sauce and tomato sauce in a small jug.

Heat a wok over high heat. Add half the oil and heat until smoking. Stir-fry the prawns, in batches, for 3-4 minutes or until the prawns change colour. Transfer to a plate. Heat the remaining oil in the wok over medium-high heat. Stir-fry the capsicum and corn for 5 minutes or until just tender. Add the snow peas, shallot and extra water. Stir-fry for 3 minutes or until tender crisp. Add the soy sauce mixture and prawns. Stir-fry until heated through. Serve with rice.

Cook’s tip: Use an oil with a high smoking point for stir-frying, such as peanut oil or vegetable oil.

With a twist: Prawn san choy bow: Omit the snow peas. Divide the prawn mixture among iceberg lettuce cups. Serve with steamed rice, if desired.

Sichuan beef & asparagus stir-fry: Replace the prawns with thinly sliced beef scotch fillet. Replace the snow peas with 1 bunch asparagus, woody ends trimmed, cut into thirds diagonally. Stir-fry the beef, in batches, for 2 minutes in step 3.