Garlic-ginger prawn

Posted on

2015 february 003

This dish is excellent for a Friday evening with steamed rice or just with some fresh baguette.


2 tablespoons vegetable oil

1 kg prawns (raw large peeled down to the last joint, I prefer to totally peel)

1 tablespoon garlic (or 2 cloves, minced or crushed)

2 tablespoons fresh ginger (finely chopped or grated)

1 red sweet chilli paprika (chopped with or without seeds to your taste)

1 cup chicken stock

2 tablespoons light soy sauce

1 tbs honey

1 teaspoon of lemon juice

4 spring onions (scallions cut into 4 cm lenghts)

1 teaspoon cornflour (corn starch)

1 tablespoon water

steamed rice, to serve


  1. Heat a wok to very hot and add the vegetable oil.
  2. Blend water and cornflour.
  3. Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
  4. Remove with slotted spoon and set to one side.
  5. Add the stock and bring to the boil, add the soy sauce (you can flavour with fish sauce as well) and the blended cornflour/water mix, stir until thickens.
  6. Add the spring onions and the prawns and heat through. You can scatter with mint and fresh coriander (cilantro)
  7. Serve it with steamed rice.



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