Prawn & Spring Onion Stir-Fry With Ginger Sauce

Prep Time
Cook Time
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"This is from one of our national supermarkets free monthly magazines, September 2017. Times are estimated."

Original recipe yields 2 servings


  • Serving Size: 1 (390.8 g)
  • Calories 623.9
  • Total Fat - 24.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 237.7 mg
  • Sodium - 2138.2 mg
  • Total Carbohydrate - 61.8 g
  • Dietary Fiber - 7.7 g
  • Sugars - 4.8 g
  • Protein - 41.3 g
  • Calcium - 210.8 mg
  • Iron - 3.5 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.4 mg

Step 1

In a bowl, mix the cornflour with the rice wine and then add the oyster sauce, sesame oil and soy sauce, stir until smooth and set aside.

Step 2

Heat the peanut oil in a large wok set over a medium heat.

Step 3

Peel and finely slice the garlic; deseed and finely slice the chilli.

Step 4

Reduce the heat to low and stir-fry the garlic and chilli along with the ginger, until golden and then remove from the wok and set aside.

Step 5

Turn up the heat to high, add the prawns and corn and stir fry for a few minutes until the prawns turn pink and then return the garlic, chilli and ginger to the wok, slice the spring onion into 4cm pieces, then add along with the sauce and coo for 2 minutes, until sticky.

Step 6

Remove from the heat and serve on steamed rice, if you like.

Tips & Variations

No special items needed.