serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Zucchini
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 250 g peeled prawns
- 3 tsp Shaoxing wine, divided
- ¼ tsp baking soda
- ½ tsp potato starch
- 4 tbsp vegetable oil, divided
- 1 cm x 2 cm piece ginger, peeled, sliced into thin matchsticks
- 2 garlic cloves, thinly sliced
- ½ brown onion, thinly sliced
- 3 grey zucchini, cut into thin half-moons
- 2 tbsp oyster sauce
- ½ tsp sugar
- 1 tsp cornstarch or potato starch mixed with ¼ cup cold water
Instructions
- In a medium bowl, combine the prawns, 1 tsp Shaoxing wine, baking soda, potato starch and 1 tbsp vegetable oil. Set aside until needed.
- Heat the remaining oil in a large wok or frying pan over high heat. Add the ginger, garlic, onion and zucchini to the pan and stir-fry for 2-3 minutes, or until the zucchini is softened. Use a slotted spoon to remove to a plate, leaving the oil in the pan.
- Add the marinated prawns to the wok and fry for 1 minute, then return the zucchini to the wok with the oyster sauce, sugar and the remaining Shaoxing wine. Toss to combine, then add as much of the starch mixture as you need to produce a silky sauce. Transfer the stir-fried prawns with grey zucchini to a large serving plate and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Zucchini
