John Myers
Fried Prawns from Asian Kitchen
The perfect fried prawns from asian kitchen recipe with a picture and simple step-by-step instructions.
- 350 g Frozen king prawns
- 125 g Oyster mushrooms
- 0,5 piece Cucumber organic
- 2 tbsp Sunflower oil
- 6 piece Spring onions fresh
- 3 piece Lemongrass
- 2 piece Garlic cloves chopped
- 1 piece Freshly chopped ginger
- 1 piece Fresh red chilli pepper
- 1 piece Fresh green chilli pepper
- 2 tsp Food starch
- 2 tbsp Water
- 1 tbsp Soy sauce dark
- 0,5 tsp Asian fish sauce
- 2 tbsp White rice wine
- 1 pack Oncle Ben’s basmati rice
- Take the prawns out of the freezer early and let them thaw.
- Wash the cucumber and cut half of it with the skin into approx. 4 cm thick slices. Then cut into strips approx. 5 mm wide.
- Wash the spring onions, cut in half and cut into pieces approx. 4 cm long.
- Fan the lemongrass so that it can develop its aroma.
- Wash the chili peppers, remove the seeds if necessary (if you don’t like it that spicy). Then cut into small pieces.
- Now heat the sunflower oil in a WOK or a deep pan.
- Now we add the spring onions, the cucumber strips, lemongrass, garlic, chilli, oyster mushrooms and the ginger. Fry everything well for about 2 minutes.
- If everything smells good, add the prawns.
- Now we need a small container in which we stir the cornstarch with water, soy sauce and fish sauce until smooth.
- Now add this mixture with the rice wine to the WOK or pan and heat it up. Stir until the sauce has boiled down.
- We also had basmati rice with us. I wish you a good appetite and toast with a delicious, light wine
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