Stir-Fried Prawns - Hong Kong Style

READY IN: 27mins
Recipe by twissis

From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !

Top Review by Karen Elizabeth

A very good stir-fry, its all in the prep work. Get the shrimp into the marinade, use the marinading time to prepare your veggies, and supper is on the table before you know it. I had rice in the freezer which I used to make Recipe #333786, which made a lovely accompaniment to this meal. i did change my vegetables a little, to accommodate what I had in the fridge, but otherwise followed the recipe exactly, thank you twissis, we enjoyed this very much.

Ingredients Nutrition


  1. Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
  2. Heat oil in wok (or lrg non-stick skillet) over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
  3. Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
  4. Add cooked shrimp, remaining soy sauce & oyster sauce.
  5. Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
  6. Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a