Ginger and garlic prawns

Ginger and garlic prawns

A gorgeous, light Chinese-style prawn dish

time

20 mins

pan

10 mins

fire

310 kcal

time

20 mins

pan

10 mins

fire

310 kcal

Ginger and garlic prawns

SERVES

2

DIFFICULTY

EASY

SERVES

2

Difficulty

EASY

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!

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Ginger and garlic prawns

Servings: 2
A gorgeous, light Chinese-style prawn dish 
Syns: 2 per portion
Print Recipe
20 mins
10 mins

Ingredients

  • 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.
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