Thai Prawn Stir Fry Recipe

Prawns: Peeled and deveined, these are the star of the dish, providing a sweet and tender protein.

Bell peppers: Sliced for a crunchy texture and vibrant color.

Snow peas: Adds a crisp, fresh element to the stir fry.

Carrots: Julienned for a slight sweetness and crunch.

Garlic: Minced to infuse the dish with a rich, aromatic flavor.

Ginger: Minced to add a warm, spicy undertone.

Soy sauce: Provides a salty, umami base to the stir fry.

Fish sauce: Adds depth and a distinct savory flavor.

Oyster sauce: Contributes a sweet and salty richness.

Lime juice: Brightens the dish with a tangy freshness.

Sugar: Balances the flavors with a hint of sweetness.

Vegetable oil: Used for stir-frying the ingredients.

Basil leaves: Fresh and aromatic, they add a unique flavor to the dish.

When stir-frying, ensure that your wok is preheated to a high temperature before adding the vegetable oil. This helps to achieve a proper sear on the prawns and vegetables, enhancing their flavors and textures. Additionally, keep your ingredients prepped and ready to go, as stir-frying is a fast process and you won't have time to chop or measure once you start cooking.

• prawns - Substitute with chicken breast: Chicken breast provides a similar protein content and can absorb the flavors of the stir fry well.

• bell peppers - Substitute with zucchini: Zucchini has a similar texture and can add a mild flavor to the dish.

• snow peas - Substitute with green beans: Green beans offer a similar crunch and can be used in the same quantity.

• carrots - Substitute with sweet potatoes: Sweet potatoes provide a similar sweetness and can be julienned to match the texture.

• garlic - Substitute with shallots: Shallots offer a milder flavor but can still add depth to the dish.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, often used in Thai cuisine.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertone.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a similar sweetness and thickness, though it has a slightly different flavor profile.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and can brighten the flavors of the dish.

• sugar - Substitute with honey: Honey can add a similar sweetness and a slight floral note to the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it suitable for stir-frying.

• fresh basil leaves - Substitute with fresh cilantro: Fresh cilantro can add a similar fresh and aromatic quality to the dish.

• Allow the Thai prawn stir fry to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the stir fry to an airtight container. Glass containers with tight-fitting lids are ideal as they help maintain the freshness and flavor.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The prawns and vegetables will stay fresh and flavorful during this period.
• For longer storage, consider freezing the stir fry. Place the cooled dish in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date of freezing. This helps you keep track of how long the stir fry has been stored.
• When ready to eat, thaw the stir fry in the refrigerator overnight. This gradual thawing helps maintain the texture of the prawns and vegetables.
• Reheat the stir fry in a wok or skillet over medium heat. Add a splash of soy sauce or lime juice to refresh the flavors. Stir-fry until heated through, about 5-7 minutes.
• Avoid reheating the stir fry in the microwave, as this can make the prawns rubbery and the vegetables mushy.
• Serve the reheated Thai prawn stir fry with freshly steamed rice for the best experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Thai prawn stir fry.
  4. Stir occasionally to ensure even heating, cooking for about 3-5 minutes until the prawns are heated through.
  5. If the stir fry seems dry, add a tablespoon of water or broth to maintain moisture.

• Microwave Method:

  1. Place the leftover Thai prawn stir fry in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the contents to ensure even heating.
  5. Continue microwaving in 30-second intervals until the prawns and vegetables are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Thai prawn stir fry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the prawns and vegetables are heated through.
  5. Stir halfway through the reheating process for even warming.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Thai prawn stir fry in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the prawns and vegetables are heated through.
  4. Ensure the stir fry is evenly heated by stirring halfway through the steaming process.

• Wok: A large, round-bottomed cooking vessel ideal for high-heat stir-frying, allowing for quick and even cooking of ingredients.

• Spatula: A flat, broad tool used to toss and turn ingredients in the wok, ensuring even cooking and preventing sticking.

• Knife: Essential for slicing bell peppers, julienning carrots, and mincing garlic and ginger.

• Cutting board: A sturdy surface to safely chop and prepare all vegetables and herbs.

• Measuring spoons: Used to accurately measure out soy sauce, fish sauce, oyster sauce, lime juice, and sugar.

• Mixing bowl: Handy for holding prepped ingredients like sliced bell peppers, snow peas, and julienned carrots before they go into the wok.

• Tongs: Useful for handling and turning prawns while they cook in the wok.

• Serving dish: A plate or bowl to present the finished stir-fry, ready to be enjoyed with steamed rice.

Prep ingredients in advance: Chop bell peppers, snow peas, and carrots ahead of time and store them in the fridge.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger.

Buy peeled and deveined prawns: Purchase prawns that are already peeled and deveined to cut down on prep time.

Measure sauces beforehand: Pre-measure the soy sauce, fish sauce, oyster sauce, lime juice, and sugar and have them ready to go.

Cook rice simultaneously: Start cooking the steamed rice while you prepare the stir-fry to ensure everything is ready at the same time.