🍽️ How to Make Zacai Xia (Prawns with Mixed Vegetables)

🧆 Ingredients

• 300g prawns (peeled and deveined)
• 1/2 cup carrots (sliced)
• 1/2 cup bell peppers (sliced)
• 1/2 cup snow peas
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch (mixed with water)
• 1 tablespoon oil
• Salt to taste

🍳 Steps

1. Prepare Ingredients: Rinse the prawns under cold running water. Peel and devein them, removing the dark intestinal tract along the back with a small knife or toothpick. Pat the prawns dry with paper towels. Slice the carrots and bell peppers into uniform strips for even cooking. Trim the ends off the snow peas and remove any tough strings. Mince the garlic and ginger finely to ensure they distribute flavor evenly throughout the dish.

2. Marinate Prawns (Optional): For extra flavor and tenderness, you can marinate the cleaned prawns with a pinch of salt, a dash of white pepper, and a few drops of oil for 10 minutes while you prepare the vegetables.

3. Stir-Fry Vegetables: Heat a wok or large skillet over medium-high heat. Add the oil and swirl to coat the surface. Add the minced garlic and ginger, stirring quickly until fragrant but not browned (about 20 seconds). Add the carrots first, as they take longer to cook. Stir-fry for 1 minute, then add the bell peppers and snow peas. Continue stir-frying for another 1–2 minutes until the vegetables are just tender but still crisp and vibrant in color. Do not overcook; the vegetables should retain their crunch.

4. Cook Prawns: Push the vegetables to the sides of the wok, creating a well in the center. Add the prawns to the center and spread them out in a single layer. Let them sear for about 30 seconds, then stir-fry together with the vegetables. Cook until the prawns turn pink and opaque, about 1–2 minutes. Avoid overcooking, as prawns become tough if cooked too long.

5. Add Sauce: Lower the heat to medium. Pour in the soy sauce and oyster sauce, tossing everything to coat evenly. Taste and adjust salt if needed. Stir the cornstarch slurry (cornstarch mixed with water) to recombine, then pour it into the wok. Stir constantly until the sauce thickens and glazes the ingredients, about 30 seconds.

6. Finish and Serve: Remove from heat immediately to prevent overcooking. Transfer to a serving plate and garnish with extra slices of fresh vegetables if desired. Serve hot, ideally with steamed rice.

Additional Tips for Success

• Ingredient Freshness: Use the freshest prawns and vegetables available for the best flavor and texture.
• Doneness Cues: Prawns are perfectly cooked when they are pink, opaque, and slightly curled. Vegetables should be bright and crisp-tender.
• Wok Hei: For authentic flavor, use high heat and cook quickly to impart a slight smoky aroma (wok hei).
• Preparation: Have all ingredients prepped and ready before you start cooking, as stir-frying is a fast process.
• Serving: Serve immediately to enjoy the best texture and color.

💡 Tips

• Use a variety of fresh vegetables for color and nutrition.
• Do not overcook prawns or vegetables.
• Adjust seasoning to taste.
• Serve immediately for best texture.