Ginger and garlic prawns
A gorgeous, light Chinese-style prawn dish
20 mins
10 mins
310 kcal
20 mins
10 mins
310 kcal
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
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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