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
3cmpiece fresh gingerpeeled and cut into thin matchsticks
2small red chillliesseeds removed and finely chopped
3coriander stalksfinely chopped
3spring onionstrimmed and finely chopped
1/2red pepperthinly sliced
1tbsplemon juice
60mlwhite wine
1tspbrown sugar
1tspfish sauce
handful fresh corianderfinely 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.