Shrimp Stir Fry

Ingredients

• 120 ml (1/2 cup)low-sodium chicken stock
• 30 ml (2 Tbsp)soy sauce*
• 30 ml (2 Tbsp)Shaoxing wine
• 15 ml (1 Tbsp)honey
• 10 ml (2 tsp)rice vinegar
• 5 ml (1 tsp)sriracha
• 5 ml (1 tsp)sesame oil
• 15 ml (1 Tbsp)cornflour
• 454 g (1 lb)large prawns, peeled and deveined
• 1 pinchsalt
• 45 ml (3 Tbsp)vegetable oil (or olive oil)
• 355 ml (1 1/2 cups, lightly packed)small broccoli florets
• 142 g (1 1/2 cups; 5 oz)mangetout
• 355 ml (1 1/2 cups)chopped red and/or yellow pepper
• 120 ml (1/2 cup)chopped spring onions, pale and light green parts only
• 15 ml (1 Tbsp)minced garlic
• 10 ml (2 tsp)minced ginger
• 5 ml (1 tsp)sesame seeds, optional

Instructions

1. 1

   Mix the sauce

   In a medium bowl, whisk together the chicken stock, soy sauce, Shaoxing wine, honey, rice vinegar, sriracha, sesame oil and cornflour until evenly combined.

2. 2

   Heat the oil

   Warm 15 ml (1 Tbsp) of oil in a 30 cm (12-inch) non-stick frying pan over a medium-high heat.

3. 3

   Cook the prawns

   Pat the prawns dry, arrange them in a single layer in the pan without overlapping, and season with a pinch of salt. Cook for about 1–1 1/2 minutes, until pink underneath, then turn and cook for another 1–1 1/2 minutes, until pink on the other side and opaque all the way through.

4. 4

   Set prawns aside

   Transfer the cooked prawns to a plate.

5. 5

   Stir-fry vegetables

   Add the remaining 30 ml (2 Tbsp) oil to the pan. Add the broccoli and stir-fry for 1 minute, then add the mangetout, pepper and spring onions. Cook for 3–4 minutes, until the vegetables are tender but still crisp.

6. 6

   Add aromatics

   Stir in the garlic and ginger and cook for a further 30 seconds.

7. 7

   Thicken the sauce

   Whisk the sauce again, pour it into the pan and cook for about 1 minute, stirring constantly, until thickened.

8. 8

   Toss and serve

   Return the prawns to the pan and toss to coat them in the sauce. Scatter over sesame seeds, if using, and optionally garnish with sliced spring onion. Serve straight away, with rice if desired.

What is shrimp stir-fry?

Stir-frying is a Chinese cooking technique in which ingredients cook quickly over high heat, keeping their colour and bite. This version combines prawns and several vegetables with a lightly sweet, savoury sauce.

The quick cooking and the order in which ingredients go into the pan help the prawns stay tender while the vegetables remain crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 20g protein, 21g carbs, 13g fat.

The prawns provide most of the protein, while the honey, cornflour and vegetables contribute carbohydrates. Oil and sesame oil account for much of the fat; serve with a moderate portion of rice and add extra vegetables if you want to balance the plate.

The sauce ingredients

Base: chicken stock, soy sauce and Shaoxing wine bring savoury depth, while honey balances the salty notes. Rice vinegar and sriracha add a little tang and heat.

Thickener: whisking the cornflour into the sauce before it reaches the pan helps it thicken evenly. Give the mixture another whisk just before pouring, as the cornflour can settle.

Choosing and preparing the prawns

Prawn size: large prawns are convenient here because they are less likely to overcook during the brief sear. Pat them dry first so they brown more readily rather than releasing excess water into the pan.

Pan space: spread them in one layer without overlapping. If the pan feels crowded, cook in batches so each prawn has contact with the hot surface.

Keeping the vegetables crisp

Order: start with broccoli, which needs a little longer, then add the mangetout, pepper and spring onions. Stir-fry for 3–4 minutes, stopping when the vegetables are tender but still have some bite.

Aromatics: add the garlic and ginger after the vegetables, cooking them for only 30 seconds. This gives them time to release their aroma without letting them burn.

Getting the prawns just right

Timing: cook the prawns for about 1–1 1/2 minutes on each side, then check that they are pink and opaque throughout. Their exact cooking time can vary with their size and the heat of the pan.

Finish: return the prawns only after the sauce has thickened. Toss to coat, then serve promptly so the prawns do not spend extra time cooking in the pan.

Serving suggestions

Rice: serve over freshly cooked rice if you want a more filling meal; it also catches the savoury sauce. Keep the rice separate until serving to preserve the vegetables’ texture.

Garnish: sesame seeds and sliced spring onion add a little texture and freshness. The recipe is also ready to serve without either garnish.

Recipe notes & tips

• Measure and prepare the sauce and vegetables before heating the pan, as the stir-fry cooks quickly.
• Pat the prawns thoroughly dry before adding them to the pan.
• Use a pan large enough to keep the prawns in one uncrowded layer.
• Whisk the sauce again immediately before pouring it into the pan.
• Serve as soon as the prawns have been tossed through the thickened sauce.

Variations

• More heat: increase the sriracha to suit your taste.
• Extra vegetables: add more broccoli or pepper, while keeping the pan uncrowded.
• Different greens: swap the mangetout for another quick-cooking vegetable.
• No wine: replace the Shaoxing wine with additional chicken stock.
• Sesame finish: include the sesame seeds and sliced spring onion for extra garnish.

Common mistakes to avoid

• Crowding the prawns: they may release moisture instead of searing; cook them in batches if needed.
• Skipping the drying step: wet prawns can water down the pan; pat them dry before cooking.
• Overcooking the prawns: they can become firm and rubbery; remove them as soon as they are opaque.
• Adding garlic too early: it can burn during the longer vegetable cook; add it with the ginger near the end.
• Pouring in settled sauce: cornflour may sink to the bottom; whisk the sauce again before adding it.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a frying pan until hot throughout, taking care not to cook the prawns for too long; add a small splash of water if the sauce has thickened in the fridge.

Frequently asked questions