Ginger Prawns

40m
Prep Time
10m
Cook Time
50m
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."

Original is 4 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the prawns, look for ones that are firm, have a mild smell, and are free of black spots or discoloration.
  • When selecting the herbs, look for ones that are vibrant in color and have a strong aroma.

  • Substitute chicken stock for vegetable stock to make the dish vegetarian. The benefit of this substitution is that it allows the dish to be enjoyed by vegetarians, as well as those who are looking for a lighter, healthier option.
  • Substitute the red chile for bell peppers to make the dish milder. The benefit of this substitution is that it allows the dish to be enjoyed by those who are sensitive to spicy food, while still providing a flavorful dish.

Lemongrass and Coconut Prawns Heat a wok to very hot and add the vegetable oil. Add 2 tablespoons of lemongrass paste and 1/4 cup of coconut milk and stir-fry until fragrant. Follow the remaining steps as per the original recipe, but omit the chilli and replace the chicken stock with fish stock.



Coconut Rice - This fragrant coconut rice is the perfect accompaniment to the spicy Ginger Prawns. The creamy coconut flavour balances the heat of the prawns and adds an extra layer of flavour to the dish. Plus, it's easy to make and can be prepared ahead of time, making it great for entertaining!


Spicy Mango Salsa: This sweet and spicy mango salsa is the perfect complement to the Coconut Rice and Ginger Prawns. The sweetness of the mango pairs perfectly with the fragrant coconut, and the heat of the jalapenos adds a nice kick to the dish. Plus, it's easy to make and can be prepared ahead of time, making it great for entertaining!




FAQ

Q: How long should I cook the prawns for?

A: The prawns should be cooked until they turn pink and opaque. This should take around 2-3 minutes. Make sure to stir-fry the prawns constantly while cooking to ensure even cooking.



Q: What temperature should I cook the prawns at?

A: The best temperature to cook prawns is medium-high heat. This should be around 350-400°F (175-200°C). Make sure to keep the heat at a constant level to ensure even cooking.

2 Reviews

Mikekey

Delicious and easy to make. My store didn't have any red chilis, only green, so I used crushed red pepper flakes (and seeds). The fresh herbs really added some extra zing.

5.0

review by:
(10 Mar 2017)

ellie

Very good. We skipped the chile and basil but otherwise made as directed. Served with rice and broccoli. Thanks for sharing!

5.0

review by:
(2 Mar 2017)

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Fun facts:

The red chile used in this recipe is a type of chili pepper, which is native to the Americas and is believed to have been used by the Aztecs as early as 7500 BC!

The herb oregano is believed to have been used by the ancient Greeks in their cuisine, and is said to have been a favorite of the famous philosopher Aristotle!