Stir-fried sweet prawns

Stir-fried sweet prawns

Tom xao

South East Asian Food


Quantity Ingredient
500g raw prawns
1 teaspoon cornflour
freshly ground pepper, to taste
1 medium-sized brown onion
1 young plant chinese celery
or 1 small stick european celery, cut into matchsticks
1 carrot, finely sliced into flowers
1 small chinese turnip, finely sliced into flowers
pinch sugar
2-3 tablespoons vegetable oil
3 garlic cloves, chopped
1 tablespoon fish sauce
2 teaspoons sugar
1 tablespoon rice wine or sherry
1/2 cup light chicken stock or water
chopped coriander and spring onions, for garnish


  1. Shell and devein prawns. Firm them up according to the instructions in Cooking methods and techniques, then put them in the refrigerator for a while. Mix the flour and pepper and dust the prawns lightly with this.
  2. Peel the brown onion and cut it into thick slices lengthwise. Wash the celery and, if it is Chinese celery, cut it into 4 cm lengths; if European into 4 cm matchsticks. Crisp up the carrot and turnip flowers and the celery by soaking them together for a while in water with a dash of vinegar and a pinch of sugar added to it. Drain well and leave aside.
  3. Heat 2 tablespoons oil in the wok. Put in the prawns and stir-fry them until they are cooked. Remove and keep aside.
  4. Add more oil if necessary. Add the chopped garlic and fry until light brown, then the onion slices, carrot, turnip and celery and stir-fry until coated but still crisp. Add fish sauce, sugar, rice wine and stock and stir well. Put back the prawns, stir again, taste and adjust the seasonings (it should be noticeably sweet) and dish onto a serving plate. Garnish with coriander and spring onions.
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