King Prawn Chop Suey (Chinese Takeaway Style)
Recreate a vegetable packed Chinese takeaway favourite at home using this king prawn chop suey recipe. Packed with juicy king prawns and crisp stir fried vegetables, it's perfect for a quick midweek dinner with egg fried rice and prawn crackers.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
King Prawns
- 9 fresh raw king prawns
- pinch sea salt
- pinch MSG
- pinch white pepper
- dash rice wine
- dash sesame oil
Sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 2 teaspoons tomato ketchup
- Pinch white pepper
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 2 button mushrooms, quartered
- 1/4 carrot, thinly sliced
- 1 small handful tinned bamboo shoots, rinsed and drained (about 25 grams)
- 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams)
- 1 small handful beansprouts (about 50 grams)
- 1/4 teaspoon MSG
- 200 millilitres light chicken stock
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 teaspoon rice wine
- dash sesame oil
Instructions
King Prawns
- Pat 9 fresh raw king prawns with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.
Sauce
- In a bowl, add 1 tablespoon oyster sauce, 1/2 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 2 teaspoons tomato ketchup and Pinch white pepper. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, 2 button mushrooms, quartered, 1/4 carrot, thinly sliced, the seasoned king prawns, 1 small handful tinned bamboo shoots, rinsed and drained (about 25 grams), 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams) and stir fry for 1 minute. Add 1 small handful beansprouts (about 50 grams) and stir fry for another 30-40 seconds. Add 1/4 teaspoon MSG and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine and dash sesame oil, mix well once more and serve.