Shrimp Vegetable Stir Fry
This is something I made in the lockdown with whatever was available at home. It is still my go to recipe as it is simple and quick besides being scrumdiddlyumptious. Feel free to substitute the vegetables with the ones you like.
· 250 gms prawns, cleaned and deveined
· 1 yellow zucchini, cubed
· 1 cup broccoli florets
· 1 small carrot, cubed
· 6 baby corn, cut into three of four pieces
· 200 gms mushrooms, cubed
· 1 red capsicum, cubed
· 5 cloves of garlic, finely minced
· 1 tsp ginger, finely minced
· 1/2 onion, cubed
· 1 tbsp butter
· 1 tbsp oil
· 1/2 tsp pepper powder
· 1/2 cup vegetable broth
· 1/4 cup water
· 1/4 cup soya sauce
· 1 tbsp honey
· 1/8 cup oyster sauce
· 1 tbsp corn starch
· Sesame seeds or finely chopped spring onions (optional)
Marinate prawns in salt and set aside.
In a pan, heat oil. Sauté vegetables and set aside.
Add butter to the pan, sauté the prawns for 2 minutes. To this add garlic, ginger and pepper powder. Sauté for two minutes. Add vegetables. Now turn it to a low flame.
Mix ingredients listed under ‘Sauce’. Add this slurry to the vegetables. Cook for five minutes. Check for seasoning. Garnish with sesame seeds or spring onions (optional). Serve hot.