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Chinese Takeaway Style King Prawn With Mushroom Recipe
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King Prawn With Mushroom (Chinese Takeaway Style)

Make a Chinese takeaway favourite with this delicious king prawn with mushroom recipe. Packed with savoury umami flavour, it's perfect with chow mein with beansprouts or salt & pepper chips.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword king prawn, mushroom
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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

  • 2 tablespoons oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons tomato ketchup
  • Pinch white pepper

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 4-5 button mushrooms, halved or quartered depending on size
  • 1/4 teaspoon MSG
  • 1 generous teaspoon chopped garlic in oil
  • 200 millilitres light chicken stock
  • 1 teaspoon potato starch, mixed with 2 tablespoons water
  • 1 teaspoon rice wine
  • dash sesame oil

Instructions

King Prawns

  • Pat 9 fresh raw king prawns dry 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 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 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 and 1/2 onion, sliced, the seasoned king prawns and 4-5 button mushrooms, halved or quartered depending on size and stir fry for 1-2 minutes until the prawns are just changing colour. Add 1/4 teaspoon MSG and 1 generous teaspoon chopped garlic in oil 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 teaspoon 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.