Stir-Fried Prawns With Leeks

READY IN: 20mins
Recipe by teresas

This is out of my Asian cookbook...enjoy!

Top Review by JennyMidget

Very easy, and nice flavours - I only used a little chilli, and used shrimp rather than prawns because my toddler prefers the slightly-less-fishy taste. <br/><br/>The only thing I didn't love was the thickening the sauce with cornflour: it weighed it all down a bit for my mind. I think it would have been a lot fresher and crisper without the cornflour, and might have benefited from some finely sliced celery to keep it fresh and moist instead.

Ingredients Nutrition


  1. Peel and devein the prawns, leaving the tails intact.
  2. Rinse the leeks well. Cut them first into 1 1/2 inch lengths and then lengthways into fine shreds.
  3. Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds.
  4. Cut the ginger into fine shreds.
  5. Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok.
  6. Add the remaining oil and stir-fry the leeks, chilli and ginger over high heat for 40 seconds, then push to one side of the wok.
  7. Return the prawns to the wok and stir-fry for about 1 1/2 minutes, or until just cooked through.
  8. Add the soy sauce and mirin to the pan.
  9. Mix the chicken broth and cornstarch and pour inches.
  10. Cook on high heat, stirring, until thickened.
  11. Serve immediately.

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