Prawn Stir Fry (Shrimp)

1. Soy Sauce – Light soy sauce is best here, for a clear stir fry sauce. Ordinary all purpose soy sauce will work too but the sauce colour will be slightly darker. Do not use dark soy sauce, the flavour and colour is too strong. See here for more information about different soy sauces.

2. Chinese cooking wine (Shaoxing wine) – sub with dry sherry (a close approximation). If you can’t consume alcohol, use low-sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water. Also reduce oyster sauce by 1 tablespoon.

3. Vegetarian oyster sauce – Nowadays you can find vegetarian oyster sauce (suitable for vegans) products even at supermarkets. For example, Ayam Vegetarian Oyster Sauce. It’s actually pretty good!

And here’shomemadeVegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe blog. I was extremely impressed with it!

4. Sesame oil – Use toasted, which has a more intense sesame flavour (it’s brown in colour). Untoasted oil is yellow and harder to find in Australia.

5. Prawns/shrimp – Fresh is always best, though these days frozen is pretty good! If using thawed frozen prawns, drain off excess water well then pat dry before using.

6. Rices to serve with this stir fry:

Plain white rice Brown rice Jasmine rice Basmati rice Cauliflower rice Fried Rice

7. Storage – Leftovers will keep for 3 days in the fridge. Freezing not recommended.

8. Nutrition per serving, assuming 3 servings, excluding rice.