Jan
tiger cooking wok
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Rubbery prawn Stir Fry - what am I doing wrong?
Hi,
This evening (for the second time ever) I tried making a stirfry using tiger prawns instead of meat or tofu. I started off with a basic stirfry: sweet potato, sweet peppers, onions, and uncle ben's sweet&sour sauce. I had a tub of cooked&peeled tiger prawns, which I threw into the wok about 7-8 minutes before serving, long enough for them to heat up properly.
Yet again the prawns ended up shrunken and rubbery (the first time I fried them in garblic&butter before adding to the wok, was even worse!!).
What am I doing wrong- perhaps I should try the same approach but with raw prawns??
thanks
Where is the shrimp he was cooking prawns...
appears as if you maybe cooking them for too long or at a quick rate (is the hob on high). try doing it gradually next time or reduce cooking times. i tend to cook prawns before adding the sauce. good luck
sounds like it was a nice dish though!
Luke Ng's VN 01c - Beef wok tossed
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