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 | |
