Prawns with Snow Peas

Note: What we call ‘prawn’ over here in South East Asia is known as ‘shrimp’ in the US.

This stir-fried (shrimps) prawns with snow peas is a quick and easy Chinese stir-fry requiring only a few ingredients. Both the key ingredients – prawns (shrimps) and snow peas – benefit from quick cooking; prawns will turn chewy while snow peas will turn yellow if overcooked. So this is a super fast dish which can be whipped up anytime & anyday. It goes well with a bowl of steamed rice.

More Prawns (Shrimps) Recipes:

As an added short-cut, I used frozen de-shelled shrimps (thanks tigerfish for your advice) which saved the hassle of peeling the prawns.

Shrimp with Snow Peas Recipe

Shrimp with Snow Peas Recipe

If using frozen prawns as a short-cut, thaw before use. You can also add mushrooms (shiitake or hon shimeji) to the stir-fry for more variety.


  • 200 grams de-shelled, deveined & tail-on prawns (shrimps)
  • 1 tsp oyster sauce
  • 2 dashes white pepper
  • 3 cloves garlic finely chopped
  • 2 thin ginger slices julienned
  • 100 grams snow peas pull and discard the “strings”
  • 1 tbsp cooking oil

(A) SAUCE (combine in a small cup)


  1. Marinade prawns in 1 tsp oyster sauce and white pepper for 10 minutes.
  2. Stir-fry aromatics. Heat oil in wok, stir-fry garlic and ginger briefly until aromatic.
  3. Cook and serve. Add prawns and stir fry until half cooked. Add snow peas and sauce (A), stir-fry quickly until prawns are just cooked. Serve with steamed rice.