Stir-fried prawns with red capsicum and broccolini

Reinvent the stir-fry with and give it a glamorous touch with this easy recipe for seafood lovers.

Most vegetables can go into a stir-fry, including celery, carrot, snow peas and asparagus – it’s important to slice them finely (on the diagonal looks nice) so that they cook quickly. Also feel free to experiment with flavourings, add some grated ginger, chopped chilli or crushed black pepper if you like.

Ingredients:

500g broccolini
2 cloves garlic, crushed
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
750g green prawns, peeled and deveined
2 tablespoons vegetable oil
1 red onion, peeled and cut into eighths
1 red capsicum, seeded and thinly sliced
Steamed rice, to serve

Directions:

1. Trim the ends off the broccolini stalks, cut into florets and slice stalks on the diagonal.
2. Combine garlic, oyster sauce, soy sauce and sesame oil in a large bowl and mix well. Add prawns and leave to marinate for 30 minutes.
3. Heat a wok over high heat. Add oil, onion, capsicum and broccolini and stir-fry for 2 minutes.
4. Remove vegetables and set aside.
5. Add prawns to wok, reserving marinade and stir-fry for about 1 minute, until they just change colour.
6. Return vegetables to wok, add reserved marinade and cook, stirring constantly, until sauce boils and thickens. Serve immediately with steamed rice. 

Tips:

  • Alternative species: Bugs, marron, redclaw, rocklobsters, yabby.   
  • Buying prawns: Prawns are highly perishable in their raw state and so are often frozen or boiled at sea as soon as they are caught. If cooking with Prawns, buy green (raw) Prawns, as cooked Prawns will toughen if reheated. Whether buying cooked or raw Prawns look for firmly attached heads and tight, firm shells with a good sheen. There shouldn’t be any blackening around the head or legs as this is a sign of oxidation, and they should have a pleasant ‘fresh sea’ smell. Buy 1kg of Prawns in the shell to get about 500g of Prawn meat.  
  • Storing prawns: Leave Prawns in their shells until just before using them and store them in an airtight container in the refrigerator. It is always best to buy seafood as close as possible to use, fresh Prawns however, cooked or raw, should keep refrigerated for up to 3 days and frozen for up to 3 months below -18ºC. Once thawed, frozen Prawns should not be refrozen.