Stir Fried Prawns With Leeks
February 05, 2016
"This is out of my Asian cookbook...enjoy!"
- Serving Size: 1 (172.8 g)
- Calories 164
- Total Fat - 8.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 142.8 mg
- Sodium - 836.1 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 16.2 g
- Calcium - 80.8 mg
- Iron - 1 mg
- Vitamin C - 9.9 mg
- Thiamin - 0 mg
Step by Step Method
Peel and devein the prawns, leaving the tails intact.
Rinse the leeks well. Cut them first into 1 1/2 inch lengths and then length ways into fine shreds.
Slit open the chili, remove and discard the seeds and cut the flesh into fine shreds.
Cut the ginger into fine shreds.
Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok.
Add the remaining oil and stir-fry the leeks, chili and ginger over high heat for 40 seconds, then push to one side of the wok.
Return the prawns to the wok and stir-fry for about 1 1/2 minutes, or until just cooked through.
Add the soy sauce and mirin to the pan.
Mix the chicken broth and cornstarch and pour inches.
Cook on high heat, stirring, until thickened.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the prawns, look for ones with shells that are firm and free from cracks.
- Mirin is a sweet rice wine, commonly used in Japanese cooking. It can be found in most Asian grocery stores.
- Substitute the fresh shrimp with frozen shrimp - the benefit of this substitution is that it is much more convenient and accessible as frozen shrimp is more readily available than fresh shrimp.
- Substitute the light soy sauce with tamari or coconut aminos - the benefit of this substitution is that it is a healthier alternative as these sauces are gluten-free and lower in sodium than light soy sauce.
Stir Fried Prawns with Mushrooms Replace the leeks with 1/2 pound of mushrooms (such as shiitake, oyster, or button mushrooms). Slice the mushrooms and stir-fry them with the chili and ginger for 1 minute before adding the prawns.
Coconut Rice - A fragrant and light accompaniment to the stir-fried prawns, coconut rice is a simple yet delicious side dish. The sweetness of the coconut complements the savory flavors of the prawns and leeks, creating a balanced and flavorful meal.
Spicy Garlic Green Beans: This simple yet flavorful side dish is a great accompaniment to the stir-fried prawns. The spicy garlic adds a nice kick to the green beans, and the slight sweetness of the beans pairs perfectly with the savory flavors of the prawns and leeks. This dish is a great way to round out the meal with a touch of heat and flavor.
Q: How long should I cook the prawns for?
A: The prawns should be cooked for 1 1/2 minutes or until just cooked through. Stir-fry them in batches until just pink and then return them to the wok.
Q: What temperature should I cook the prawns at?
A: The prawns should be cooked at a high heat, between 350-400 degrees Fahrenheit.
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The leeks used in this recipe are a traditional ingredient in Welsh cuisine, and are often used to make the national dish of cawl.
Mirin, a type of sweet Japanese rice wine, is often used in sushi and other Japanese dishes. It was originally invented in the 19th century by a sake brewer named Tohei Nakamura.