Ginger Prawns

Prep Time
Cook Time
Ready In

"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 recipe yields 4 servings


  • 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.


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.

review by:
(10 Mar 2017)


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

review by:
(2 Mar 2017)