Stir-fry Snow Peas with Prawns
This is a homely Chinese stir-fry recipe for snow peas with prawns (荷兰豆炒虾仁). I just came home from a long trip, during which I broke my thumb drive which contains some upcoming recipes :O So I have to start making recipes from scratch, and this dish came to my mind right away, since I know it is reliable & easy with pleasing results.
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In this recipe, I used mainly salt (& pepper) as the main seasoning. As the prawns (shrimps) cook in the wok, their delicious umami seafood essence flavours the snow peas in the stir-fry. After all the heavy feasting while I was overseas, I craved for a light and natural depth of flavour (“原汁原味”). If you love a richer taste, you can add on chicken stock, soy sauce, mushroom seasoning powder and/or fish sauce as your seasonings.
This is a veg and protein dish in one, and goes so good with rice. In place of prawns, you can substitute with chicken, pork, mushrooms or tofu. Both the prawns and snow peas cook quickly, so avoid over-cooking in the wok to bring out the best flavours from this dish.
Stir-fry Snow Peas with Shrimps Recipe
Once the snow peas are added to the wok, stir-fry quickly so that they are vibrant and crisp after cooking. For variations, you can substitute the prawns with chicken, pork or tofu.
Ingredients:
- 12-16 small prawns (shrimps) deshelled & deveined
- 1 packet (150g) snow peas (荷兰豆)
- 1 tbsp cooking oil
- 5 cloves garlic finely chopped
- 4 thinly sliced ginger julienned or minced
- 1 tbsp Hua Tiao/ Shaoxing Chinese wine
- 1 tsp sesame oil
- small pinch of sea salt (or mushroom seasoning powder) to taste
- 2 dashes of white pepper powder to taste
Directions:
- Prepare snow peas by pulling & discarding the “strings” at the sides, then trimming the ends.
- Cook the dish. Heat oil in a wokpan. Stir fry garlic and ginger briskly until fragrant. Add prawns and cook until they turn almost opaque. Add prepared snow peas and stir-fry on high heat, until the snow peas are & prawns are just cooked, about 1 minute. Add sesame oil and drizzle Chinese wine along sides of the wall, during the last 20 seconds of cooking. Season with salt and pepper.