How to make Quick Fried Prawns With Mushrooms -

A delightful combination of prawns and mushrooms in a flavourful sauce

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Oyster Mushroom

Cuisine : Chinese

Course : Main Course Seafood

For more recipes related to Quick Fried Prawns With Mushrooms checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Tariyal Machhi Thambi Odai Nanda Kuttu Ilish Macher Sorse Jhol Patio

Quick Fried Prawns With Mushrooms

Quick Fried Prawns With Mushrooms Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Quick Fried Prawns With Mushrooms Recipe

  • Prawns 16 medium

  • Oyster Mushroom 4-6

  • Chinese black mushrooms 4-6

  • Button mushrooms sliced 6-8

  • Cornflour/ corn starch 2 tablespoons

  • Chicken stock or fish stock 2 cups

  • Soy sauce 2 tablespoons

  • Oyster sauce 1 tablespoon

  • Salt to taste

  • MSG 1/4 teaspoon

  • Black peppercorns crushed 8-10

  • Oil 4 tablespoons

  • Garlic finely chopped 2-3 cloves

  • Spring onions diagonally sliced 2

  • Ginger thinly sliced 1 inch piece

  • Green capsicum cut into thick strips 1 medium

  • Yellow capsicum cut into thick strips 1/2 medium

  • Malt vinegar 1 tablespoon


Step 1

Shell the prawns, keeping head and tip of the tail intact. Devein and wash them thoroughly and pat dry. Soak oyster mushrooms and Chinese mushrooms in sufficient hot water for fifteen minutes.

Step 2

Drain and slice them. Mix cornflour in one cup of stock. Mix soy sauce, oyster sauce, salt, MSG and crushed peppercorns in the remaining stock. Heat oil in a wok or a pan, add garlic and stir fry for a minute.

Step 3

Add spring onions, ginger, prawns, capsicums and mushrooms. Continue to stir fry for two minutes, tossing continuously. Stir in the sauce and spice mix. Cook on high heat for half a minute.

Step 4

Add the cornflour mixture and continue to cook for a minute or until the sauce thickens, stirring continuously. Stir in malt vinegar and serve hot. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.