King Prawn Chop Suey
Classic Chinese King Prawn Chop Suey recipe loaded with prawns, vegetables, and delicious thick chop suey sauce. Made with everyday cupboard-friendly ingredients. Dinner ready in 15 minutes! Tastier and faster than ordering from takeaway!
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Servings: 4
Calories: 167kcal
Ingredients
- 400 g Prawns About 14oz, king prawns, tiger prawns or shrimp, peeled and deveined
- ¼ tsp Salt or salt to taste
- ¼ tsp Black pepper or white pepper
- 2-3 tbsp Oil vegetable, sunflower, canola, peanut, or neutral flavour oil
Vegetables
- 3 cloves Garlic Roughly chopped
- 1 Carrot Cut thin slices
- 10-12 Mangetout Pinch or cut end tips ( see details in note )
- 8-10 Mushroom Cut thin slices
- 100 g Bean sprout About 3.5oz
- 1 Red bell pepper Cut small squares
- 6-8 Baby corn Cut into half lengthways
- 2-3 Spring onions Cut 2" pieces
Chop Suey Sauce
- 2 tbsp Oyster sauce Or vegetarian stir fry sauce
- 2 tbsp Light soy sauce
- ½ tsp Dark soy sauce Optional ( see details in note )
- 2 tsp Sugar
- 2 tsp Shao Xing wine Optional ( see details in note )
- ¼ tsp White pepper
- 2 tsp Corn starch
- 6 tbsp Water
- 1 tsp Sesame oil
Instructions
- Gather all ingredients and prepare the vegetables before cooking start. Mix all the chop suey sauce in a small bowl and set it aside.
- Heat the large wok or pan over medium-high heat, drizzle 1 tablespoon of oil. Stir fry the prawns for 1-2 minutes then add the chopped garlic and continue cook until the garlic is slightly brown. Remove from pan and set it aside.
- In the remaining pan, drizzle a bit more oil add the harder vegetables, carrot, and baby corn. Stir fry for 1-2 minutes and follow with the mushrooms.
- Next, add the bell pepper, mangetout, and stir it well for another 1 minute.
- Now, pour the sauce mixture and stir it well. Once the sauce starts to thick and glossy, place the prawns back in the wok along with bean sprouts and spring onions. Combine all ingredients evenly with the sauce until everything cooked through.
- Transfer to serving plate and serve immediately with a plain rice or noodles.
Notes
- Prawns - King prawns, shrimp, tiger prawns, boneless chicken thighs, or breast can be used. Prawns should be peeled and deveined and pat dry with a paper towel before cooking.
- Shao Xing Wine - is a Chinese cooking rice wine, you can omit it or swap it with dry sherry or Japanese mirin.
- Clear chop suey sauce - skip dark soy sauce if you prefer the clear colour sauce.
- Vegetables - you don't need to add the exact same vegetables used in this recipe, feel free to add your favourite stir fry vegetables.
Nutrition
Calories: 167kcal | Carbohydrates: 16g | Protein: 25g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1177mg | Potassium: 638mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3623IU | Vitamin C: 47mg | Calcium: 92mg | Iron: 2mg
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