Ginger Prawns
Servings
Prep Time
Cook Time
Ready In
Recipe: #14777
October 19, 2014
"This is from the local Western Australia newspaper. After making this we made some changes - the original recipe called for a 1/4 cup each of mint and coriander (cilantro) leaves. We have also added some cornflour and changed the direction a little. The preparation time allows for peeling prawns."
Ingredients
Nutritional
- Serving Size: 1 (335.4 g)
- Calories 395.5
- Total Fat - 10.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 331.8 mg
- Sodium - 2046.4 mg
- Total Carbohydrate - 34.2 g
- Dietary Fiber - 6.6 g
- Sugars - 4.5 g
- Protein - 41.6 g
- Calcium - 169.2 mg
- Iron - 2.8 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
Step 1
Heat a wok to very hot and add the vegetable oil.
Step 2
Blend water and cornflour.
Step 3
Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
Step 4
Remove with slotted spoon and set to one side.
Step 5
Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
Step 6
Add the spring onions and the prawns and heat through.
Step 7
Fold through the herbs and serve with steamed rice.
Tips & Variations
No special items needed.
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