Ginger and garlic prawns
A gorgeous, light Chinese-style prawn dish
Syns: 2 per portion
raw king prawns
defrost first if frozen
piece fresh ginger
peeled and cut into thin matchsticks
small red chilllies
seeds removed and finely chopped
trimmed and finely chopped
handful fresh coriander
Rapeseed/sunflower oil spray
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.
Tried this recipe?
The Slimming Foodie