Ginger and garlic prawns

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This recipe is for the Chinese version, rather than the Thai ginger and garlic prawns.

It is a quick and easy wok dish, though you must be careful not to overcook the prawns which will go rubbery or the garlic which becomes very bitter

Cooking Method

In a smoking hot wok, heat 2 tablespoons of peanut oil and quickly fry the prawns until just cooked. Set aside in a warm place.

Add the remaining 2 tablespoons of peanut oil to the pan and the garlic and ginger and stir fry for another minute. Do not allow to burn.

Mix the corn flour into the cold chicken stock and add the light soy sauce. Pour this into the pan with the ginger and garlic.

Stir until mixture is thick and bubbling and cook for three minutes.

Return the prawns to the wok and cook until warmed through.

Garnish with sliced shallots. Serve with steamed rice or noodles.

Ingredients Serves 4
Peanut oil 4 tbspns
Prawns, peeled with tails intact 500g
Chopped garlic 8 cloves
Ginger, grated finely 2 tbspns
Light soy sauce 2 tbspns
Corn flour 1 tbsp
Chicken stock 1 cup
Rice to serve