Unlike most Indo-Chinese recipes, this stir fry prawn doesn’t require the deep frying of prawns in batter, making it a healthy and delicious indulgence. Saute prawns in oil till water dries up ...

In fact, it's why moo goo gai pan is superior to your standard stir-fry. Another great way to get some flavor into your shrimp is by mixing spices into the dry brine. What spices you use will ...

This prawn stir-fry is packed with veggies ... Toast the cashews in a dry pan then crush roughly. Set aside. Heat the oil in a large frying pan or wok set over a high heat. Add the garlic ...

Cook until the egg is set – it will be matte and slightly dry on the surface ... add a splash of water then stir-fry for about a minute. Add the shrimp and stir-fry for 30 seconds, or ...

Deep-fry them until they attain a delightful golden brown hue. Serve alongside your preferred choice of dip. Start by deveining the prawns and washing them. Post which pat dry the prawns and let them ...

When you cook the prawns, set a large frying pan over a low-medium heat with a glug of oil. Add the sliced garlic with a little salt and cook for 30 seconds, then turn the heat up.

Use with prawns, veg or chicken for a brilliantly zingy flavour. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle ...

Stir-fry for another 1 minute, adding more oil spray if the pan gets too dry. Add the peppers and dates and cook, stirring, for 1 minute. Reduce the heat to low, add the vinegar-soy sauce mixture ...