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Ginger and garlic prawns

  • Author: Pip Payne
  • Total Time: 30 minutes
  • Yield: 2 1x


A gorgeous, light Chinese-style prawn dish 

Syns: 2 per portion


  • 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


  1. Cut a slit down the back of each prawn with a sharp knife
  2. Spray a wok (or frying pan) with oil (around 10 squirts!) and get it nice and hot
  3. Stir fry the prawns, garlic, ginger, chilli and coriander stalks over a high heat until the prawns are pink (approx 2-3 minutes)
  4. Remove the prawns from the wok and set aside
  5. Add the spring onions and pepper to the wok and stir-fry for 2-3 minutes
  6. 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.
  7. 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