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PrintPRAWN (SHRIMP) STIR-FRY
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a wok or large frying pan (skillet).
- Add the spring onions (scallions), lemon grass, garlic, chili, oyster mushrooms and ginger to the wok or frying pan (skillet) and stir-fry for 2 minutes.
- Add the prawns (shrimp) and stir-fry r for a further minute.
- Mix together the corn flour (cornstarch), water, soy sauce and fish sauce until smooth.
- Stir the corn flour (cornstarch) mixture and sherry or wine into the wok and heat through, stirring, until the sauce has thickened.
- Serve with rice.
INGREDIENTS
- 4 tablespoons IDHAYAM sesame oil
- 10 spring onions (scallions), halved lengthways and cut into 4 cm lengths
- 2 stalk lemon grass, sliced thinly
- 2 garlic cloves, chopped
- 2 teaspoons chopped fresh red chili
- 200 grams oyster mushrooms
- 2 teaspoons chopped ginger root
- 500 grams cooked peeled prawns (shrimp)
- 4 teaspoons corn flour (cornstarch) 2 tablespoons water
- 2 tablespoons dark soy sauce
- 2 teaspoons fish sauce
- 4 tablespoons dry sherry or rice wine
- Boiled rice, to serve
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