Ginger and garlic prawns
BY:
Pip
PUBLISHED:
UPDATED:
A gorgeous, light chinese-style prawn dish
20 mins
10 mins
310 kcals
serves 2
GINGER AND GARLIC PRAWNS
I think that one of the best flavour combinations in existence is garlic and chilli, I just can’t get enough of it! Throw in some ginger, prawns and a few other bits and you get a mouthwatering dish worthy of a weekend treat!
Ginger and garlic prawns
- Total Time: 30 minutes
- Yield: 2 1x
Description
A gorgeous, light Chinese-style prawn dish
Syns: 2 per portion
Ingredients
Scale
- 500 g raw king prawns (defrost first if frozen)
- 2 garlic cloves (finely chopped)
- 3 cm piece fresh ginger (peeled and cut into thin matchsticks)
- 2 small red chilllies (seeds removed and finely chopped)
- 3 coriander stalks (finely chopped)
- 3 spring onions (trimmed and finely chopped)
- 1/2 red pepper (thinly sliced)
- 1 tbsp lemon juice
- 60 ml white wine
- 1 tsp brown sugar
- 1 tsp fish sauce
- handful fresh coriander (finely chopped)
- Rapeseed/sunflower oil spray
Instructions
- Cut a slit down the back of each prawn with a sharp knife
- Spray a wok (or frying pan) with oil (around 10 squirts!) and get it nice and hot
- Stir fry the prawns, garlic, ginger, chilli and coriander stalks over a high heat until the prawns are pink (approx 2-3 minutes)
- Remove the prawns from the wok and set aside
- Add the spring onions and pepper to the wok and stir-fry for 2-3 minutes
- In a small bowl, combine the lemon juice, wine and sugar then add this to the wok cook for a few minutes to reduce the liquid.
- Add the prawns back into the wok, and add the fish sauce, stir well and ensure the prawns are fully heated through and then serve, sprinkled with the coriander leaves.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Hi, you mention white wine in this recipe, is it white wine vinegar or normal white wine please?