Stir Fried Prawns with Oyster Sauce
What You Will Need
Ingredients
- 1 ½ cups white rice
- 600g prawn cutlets
- 1 tbsp Lee Kum Kee Chilli Garlic Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp oil
- 2 cloves garlic, crushed
- 2 zucchini, chopped
- 250g green beans, trimmed
- 425g baby corn cobs, drained
- 1 tbsp Lee Kum Kee Panda Oyster Sauce
- 1 tsp cornflour
- 2 1/2 tbsp Water
- 3 spring onions, sliced
- ⅓ cup roasted cashew nuts, roughly chopped
Made with
Lee Kum Kee products
How to make it
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Cook the rice according to packet instructions.
Mix the prawns with the chilli garlic sauce and sesame oil. Set aside. -
Heat a film of oil in a large frying pan or wok, add the prawns and quickly stir-fry until pink, adding the garlic to the pan as the prawns cook. Lift the prawns from the pan and set aside.
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Add the zucchini, green beans and baby corn to the pan and cook for 5 minutes or so, until the zucchini and beans are just cooked. Return the prawns to the pan along with the oyster sauce and the cornflour dissolved in water.
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Cook for 2 minutes until piping hot.
Serve Prawns and vegetables with rice and sprinkle with spring onion and cashew nuts. -
TIP: Vary the vegetables to suit seasonal availability and personal preference.