Red and White Prawns with Green Vegetables: A Symphony of Flavors and Colors (Yuan Yang Xia)

There are certain dishes that, from the very first bite, transport you to a specific moment in time, a cherished memory etched in the palate. For me, Red and White Prawns, or Yuan Yang Xia as it’s known in Chinese, evokes the lively atmosphere of a bustling banquet hall, the clinking of glasses, and the joyous chatter of friends and family celebrating. The contrasting colors, the tender prawns, and the crisp vegetables create a visual and gustatory masterpiece that’s both elegant and deeply satisfying, a testament to the beauty of balanced Chinese cuisine.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Yield: 1 main course dish
• Dietary Type: Seafood, Gluten-Free (with GF soy sauce)

Ingredients

Here’s what you’ll need to bring this vibrant dish to life:

• 450 g prawns (shrimp, uncooked, about 1 lb)
• 1 pinch salt (for prawn marinade)
• 1/2 egg white (for prawn marinade)
• 1 tablespoon cornflour (cornstarch, mixed with a little water to make a paste for prawn marinade)
• 175 g snow peas (mange tout, about 6 oz)
• 575 ml vegetable oil (approximately, about 1 pint or 2.5 cups, for stir-frying)
• 1/2 teaspoon salt (for snow peas)
• 1 teaspoon light brown sugar (for snow peas)
• 1 tablespoon spring onion (finely chopped)
• 1 teaspoon ginger (finely chopped)
• 1 tablespoon light soy sauce
• 1 tablespoon dry sherry (or Chinese rice wine)
• 1 teaspoon chili bean sauce (Doubanjiang)
• 1 tablespoon tomato puree (tomato paste)

Equipment Needed

• Wok (essential for authentic stir-frying)
• Sharp knife
• Cutting board
• Medium-sized bowl (for marinating prawns)
• Small bowl (for cornflour paste)
• Slotted spoon or spider skimmer
• Serving platter

Instructions

This dish is a beautiful dance of quick cooking techniques, showcasing the distinct flavors and textures of each component. Follow these steps carefully for a stunning result.

1. Prepare the Prawns: Begin by preparing the prawns. Peel and de-vein them thoroughly. In a medium bowl, combine the prepared prawns with a pinch of salt, the egg white, and the cornflour paste. Mix everything together gently, ensuring the prawns are evenly coated. Set aside to marinate while you prepare the vegetables.

2. Prepare the Snow Peas: Top and tail the snow peas (mange tout). This simply means removing the tough ends. If they are large, you can halve them lengthwise.

3. Stir-Fry the Snow Peas (The “White” Component): Heat about 2 to 3 tablespoons of the vegetable oil in your preheated wok over medium-high heat. Add the prepared snow peas and stir-fry them for about 1 minute. This brief cooking time will keep them vibrant green and wonderfully crisp. Add the salt and sugar to the wok, and continue stirring for another minute until everything is well combined and the snow peas are glistening. Remove the snow peas from the wok and carefully arrange them in the center of your serving platter.

4. Par-Cook the Prawns: Now, heat the remaining oil in the wok. It might seem like a lot of oil, but it’s crucial for the quick, high-heat cooking. Once the oil is hot, carefully add the prawns and par-cook them for just 1 minute. This initial cooking is just to firm them up slightly. Remove the prawns from the wok using a slotted spoon or spider skimmer, drain them well, and set them aside.

5. Build the Sauce Base (The “Red” Component): Pour off the excess oil from the wok, leaving approximately 1 tablespoon of oil in the wok. Reduce the heat to medium. Add the finely chopped spring onion and ginger to the hot oil. Sauté them for about 30 seconds until fragrant, being careful not to burn them.

6. Combine Prawns and Sauce: Add the par-cooked prawns back into the wok with the aromatic onion and ginger. Stir-fry for about 1 minute, allowing them to finish cooking and absorb the flavors. Pour in the light soy sauce and dry sherry (or Chinese rice wine). Blend well, stirring to ensure the prawns are evenly coated with the sauce. Remove about half of these seasoned prawns from the wok and place them on one end of the serving platter, alongside the snow peas.

7. Create the Spicy Element: To the remaining prawns still in the wok, add the chili bean sauce and tomato puree (tomato paste). Blend these ingredients well with the prawns and the sauce in the wok. Stir-fry for another minute until everything is heated through and the sauce has thickened slightly, coating the prawns in a rich, red hue.

8. Assemble and Serve: Carefully arrange these red prawns on the other end of the serving platter, creating a beautiful visual contrast with the white prawns and green snow peas. Serve immediately while everything is hot and fresh.

Expert Tips & Tricks

• Prawn Preparation is Key: Ensure your prawns are thoroughly peeled and de-veined for the best texture and eating experience. A quick rinse under cold water after de-veining can help remove any lingering impurities.
• Cornflour Paste Consistency: The cornflour paste should be smooth and not too thick. It acts as a binder and helps the marinade adhere to the prawns, giving them a tender, slightly glossy finish.
• Wok Hei is Your Friend: The intense heat of a wok is what gives stir-fried dishes their characteristic “wok hei” or “breath of the wok” – a smoky, slightly charred flavor. Ensure your wok is properly preheated before adding ingredients.
• Don’t Overcrowd the Wok: Cooking in batches, especially when stir-frying, ensures that ingredients are sautéed rather than steamed. This is crucial for achieving crisp textures.
• Chili Bean Sauce Variability: The heat level of chili bean sauce can vary greatly by brand. Taste it before adding and adjust the amount to your personal preference.
• Serving Temperature: This dish is best served immediately. The contrast in temperatures and textures is part of its charm.

Serving & Storage Suggestions

This dish is a star on its own, but it also pairs wonderfully with steamed rice, which will soak up any delicious sauce. For an authentic banquet experience, serve it as part of a larger multi-dish meal.

Storage: Leftovers are best enjoyed the same day they are made. If you do have any, allow the dish to cool completely before storing it in an airtight container in the refrigerator for no more than 1-2 days. The prawns may become less tender and the vegetables will lose their crispness upon reheating. Reheat gently in a wok or a non-stick pan over low heat, adding a splash of water or broth if needed, until just warmed through. Avoid microwaving, as it can make the prawns rubbery.

Nutritional Information

This nutritional breakdown is an estimation and can vary based on exact ingredient brands and quantities used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	350 kcal	18%
Total Fat	25 g	32%
Saturated Fat	3 g	15%
Cholesterol	180 mg	60%
Sodium	750 mg	33%
Total Carbohydrate	8 g	3%
Dietary Fiber	2 g	7%
Sugars	4 g	4%
Protein	25 g	50%

(Note: % Daily Value is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

• Vegetable Medley: While snow peas are traditional and offer a beautiful crispness, you could also incorporate other quick-cooking green vegetables like sugar snap peas, broccoli florets (blanched first), or thinly sliced green beans.
• Spice Level: For a milder version, omit or reduce the chili bean sauce. For more heat, add a pinch of red pepper flakes or a dash of Sriracha to the red prawn mixture.
• Gluten-Free: Ensure you use gluten-free soy sauce (tamari) and gluten-free rice wine if needed to make this dish suitable for a gluten-free diet.
• Herbaceous Notes: A sprinkle of finely chopped cilantro or a few slivers of fresh chili pepper as a garnish can add another layer of flavor and visual appeal.

FAQs

Q: What is the significance of “Yuan Yang” in the dish’s name?
A: “Yuan Yang” refers to mandarin ducks, which are known for being devoted pairs and often symbolize affection and happiness, especially in Chinese culture. The dish’s presentation, with two distinct colors of prawns, is thought to represent this pairing.

Q: Can I use pre-cooked prawns for this recipe?
A: It’s highly recommended to use uncooked prawns for the best texture. Pre-cooked prawns are already firm and can become tough and rubbery when stir-fried again.

Q: How can I tell when the prawns are cooked properly?
A: Prawns cook very quickly. They are done when they turn pink and opaque. Overcooking will make them tough and rubbery.

Q: Is it necessary to use so much vegetable oil?
A: The substantial amount of oil is characteristic of traditional Chinese stir-frying, allowing for rapid cooking and the development of “wok hei.” However, you can reduce it slightly for a lighter dish, being mindful that the cooking time and texture might be slightly altered.

Q: Can I make the sauce components ahead of time?
A: You can prepare the marinades and chop the aromatics in advance. However, the stir-frying itself is best done just before serving to maintain the optimal texture of the prawns and vegetables.

Final Thoughts

The Red and White Prawns with Green Vegetables is more than just a recipe; it’s an invitation to experience the artistry of Chinese cooking. It’s a dish that delights the senses with its vibrant colors, its delicate balance of sweet, savory, and subtly spicy flavors, and its perfectly cooked textures. Whether you’re a seasoned home cook or just beginning your culinary journey, I encourage you to try this recipe. It’s a wonderful way to add a touch of elegance and a burst of flavor to any meal, perfect for a special occasion or simply when you crave something truly delicious. Serve it with a bowl of fluffy steamed jasmine rice and perhaps a crisp, dry white wine, and savor every vibrant bite.