Prawns Stir Fry (Quite Successful Experiments with Prawns – Part 1)

Prawns Stir Fry, prawns fry, prawns in szchewan sauce, shrimps fry, shrimps stir fry

There are many firsts when you start a blog and while writing this post I realised that this is going to be my first ever post on an experiment in my kitchen consisting of non-vegetarian ingredient. Though I have created a poll here, but have never written a full-fledged post on one of my favourite non-vegetarian ingredient, Prawns.

Prawns are really versatile. Here in India, we deep fry them, shallow fry them, make yummy prawns red curry and brown curry and even make a thick bhaji with small shrimps or baby prawns. Prepare it any which way and it still tastes amazing!!

After preparing prawns in Indian and malvani style many times I wanted to try and prepare them in new ways and I ended up creating Prawns Stir Fry in my style. Oh and I didn’t throw away the prawn heads after cleaning the prawns. I experimented with them too and prepared Prawn Head Clear Soup. Both the new experiments were successful as my parents and sister loved the dishes. So, in part one of the topic, I am writing on Prawns Stir Fry.

I made this dish quite some time ago and I have been meaning to share with you all ever since. Finally I decided to sit down and post. It is really a very simple recipe prepared from ingredients which are incredibly easily available everywhere. It is very much a Chinese cuisine inspired dish as the name suggests. This dish will taste a little bit sweet, tangy and the prawns are soft, succulent and moist. Extremely easy to prepare and I guarantee you the end result is mouth-watering, delicious, tender yummy prawns.

Ingredients:

400 – 450 grams medium to large sized Prawns

1 tablespoon of Soy sauce

1 tablespoon of Vinegar

1 tablespoon of Schezwan Chutney

1 teaspoon of Sugar

2 tablespoons of oil

2 green chillies(optional)

How it is done:

Clean the prawns and remove the black thread. I kept the tails on some of the prawns. Slit the large prawns a little. Do not go overboard. It is actually not necessary so you can conveniently ignore this step.

Now mix the cleaned prawns, soy sauce, vinegar, schewan chutney and sugar together. Let the prawns marinate for 20 to 30 minutes.

Take a pan or a wok, add the oil. You can use vegetable oil or groundnut oil, I used the latter. Heat it on a high flame. After the pan is hot enough hit the marinated mixture to the pan. If you love spicy food or want to add a little bit of zing to the dish, add two slit green chillies just before adding the marinated prawns.

Stir fry the prawns for 2 to 3 minutes.  If you keep them in hot pan for more minutes, the prawns will lose their softness and become very rubbery / chewy. When cooking sea food, timing is very important.

If you are new to cooking or haven’t cooked at all but want to start I am adding some pictures for your assistance in making this dish.

Prawns Stir Fry, prawns fry, prawns in szchewan sauce, shrimps fry, shrimps stir fry

This is how they look when just entered in the hot pan. Notice their colour and texture.

Prawns Stir Fry, prawns fry, prawns in szchewan sauce, shrimps fry, shrimps stir fry

After a minute or two, prawns start to curl up.

Prawns Stir Fry, prawns fry, prawns in szchewan sauce, shrimps fry, shrimps stir fry

Here’s another shot, the sauce has thickened and prawns have curled up and looking good. Their colour has also changed from semi-translucent to whitish.

Prawns Stir Fry, prawns fry, prawns in szchewan sauce, shrimps fry, shrimps stir fry

Garnish this prawns dish with earthy coriander and Serve HOT!!!

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4 thoughts on “Prawns Stir Fry (Quite Successful Experiments with Prawns – Part 1)

  1. Pingback: Prawn Head Clear Soup (Quite Successful Experiments with Prawns – Part 2) | LoveCookingFood

  2. Pingback: Foodista Blog of the Day – Prawns Stir Fry | LoveCookingFood

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