Braised Prawns with Vegetables

19 January 2015

Braised Prawns with Vegetables

Braised Prawns with Vegetables

19 January 2015
Prep Time
Cook Time
4 Person

I love Chinese stir fry. They are so true to my philosophy of life - 'best time, anytime, is right now'. Sounds a bit odd? Stir-fry's you got to eat right away and it tastes best then, unlike curries, which tastes even better a day later. Old friends are like that. You may not meet them often but then when you do even after years - you make a stir-fry! Loaded with fun! I am in one of my philosophical mood. Maybe it's the food.

Utensil/ Appliance

A large Wok


King prawn: 300g. I have used very large prawns with the shell and head on, but you can use smaller ones without the shell and the head. I used the pinching de-veining technique for a cleaner look of the prawn.

Button mushroom: 250g, cut into thick slices

Oil: 1 tbsp

Broccoli: 250g cut into florets, and the stems into small pieces.

The sauce: 1 tsp oyster sauce + 1 inch sugar + 1/2 tsp grated ginger + 1 tsp corn flour + 1/2 cup chicken stock


Heat the oil and stir fry the prawns for 5 minutes or until cooked. It's very important that you don't overcook the prawn. They are nice if overcooked. I used the head as the head gives the taste to prawn. If you don't like the look of head, stir-fry the prawn whole and then discard the parts you don't like. Take out and keep aside. In the pan, add the broccoli and the mushroom and cook for 3 minutes or till the broccoli is tender. Return the prawn and the sauce and bring to boil. Keep stirring until the sauce thickens. Serve immediately on a warm plate. Goes best with sticky rice or steamed rice.