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Lemon-Pepper Prawn Stir-Fry

October 8, 2011

Lemon-Pepper Prawn Stir-Fry

Lemon-Pepper Prawn Stir-Fry

If you are a Canadian you know that this is a huge weekend.  I realize that I am being a little nontraditional by having a stir-fry on Thanksgiving weekend but I am the type that needs to ease into things.  I have not really established any of my own traditions when it comes to Thanksgiving aside from the fact that there is a turkey, potatoes, turnips and pie.  I don’t even care if it is pumpkin or apple pie there just needs to be pie.  If I wasn’t so vain I would have both types of pie because variety in life is great or is it a determent?  I can’t remember.   The point is that today is not Thanksgiving and today we eat stir-fry because stir-fry’s are a meal that never go out of style and are super easy to make.  This lemon-pepper prawn stir-fry will leave you wanting more and more and more 🙂  It is delicious!

Lemon-Pepper Prawn Stir-Fry


1 large lemon

3 tablespoons olive oil

1 tablespoon minced garlic

2 teaspoons coarsely ground pepper

1 tablespoon minced fresh ginger

1/3 cup soy sauce

1/4 cup packed dark brown sugar

2 tablespoons cornstarch

1 lb. medium prawns, peeled, deveined and tails removed

2 cups sliced green peppers

3 green onions, cut into 1 1/2 inch lengths

To Prepare

Cut the lemon in half.  Juice one half of the lemon to measure 1 tablespoon of juice; set aside.  Slice the other half into rounds 1/4 inch thick, and cut the rounds into quarters; set aside.

For the sauce, in a small saucepan heat 1 tablespoon of the oil over medium heat until hot.  Add the garlic, pepper and ginger; cook and stir 1-2 minutes.  Stir in the soy sauce and sugar.  In a small bowl combine the cornstarch and 1 cup of water; stir into the saucepan.  Increase the heat to medium-high; bring to boiling.  Reduce the heat; simmer for 8-10 minutes or until thickened.  Remove from the heat; set aside.

In a wok or skillet, heat the remaining oil over medium-high heat.  Working in batches, add the prawns; stir-fry for 2-3 minutes or until the prawns turn pink; transfer to a platter.  Repeat with the remaining prawns.  Add the green peppers, green onions and lemon slices and juice to the wok; stir-fry 2-3 minutes.  Return the prawns to the wok; add the sauce.  Stir-fry 2-3 minutes or until heated through.  Serve immediately.

Serves 4

Lemon-Pepper Prawn Stir-Fry
Lemon-Pepper Prawn Stir-Fry

This is a lovely meal that is perfect for the day before Thanksgiving.

From our kitchen to yours,
Sydney Jones

One Comment leave one →
  1. October 10, 2011 6:55 pm

    Happy Thanksgiving to you from the states!. I am not a huge seafood fan, but I think I will try your recipe with chicken. What do ya’ think?

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