June 02, 2018
Dinner, Main Dish, Shellfish,
Shrimp, Vegetables, Corn, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Entertaining, Romantic Dinner, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy more
Add toRecipe Book
Add toShopping List
"This is from one of our national supermarkets free monthly magazines, September 2017. Times are estimated."
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.
Heat the peanut oil in a large wok set over a medium heat.
Peel and finely slice the garlic; deseed and finely slice the chilli.
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.
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.
Remove from the heat and serve on steamed rice, if you like.
For the best chicken wings with the perfect sauces you can try tonight!
Kick start your day with one of these delicious fruit smoothies.
You know it's football time when you are running around trying to find the perfect dip...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....