Prawn & Spring Onion Stir-Fry With Ginger Sauce

5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #29626

June 02, 2018



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

Original is 2 servings

Nutritional

  • 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 by Step Method

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


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.


  • Choose shrimp that are small to medium in size for the best results.
  • If you can't find baby mini corn cobs, you can use frozen corn kernels instead.

  • Substitute the peanut oil with olive oil. The benefit of this substitution is that olive oil has a lower saturated fat content than peanut oil, making it a healthier alternative.
  • Substitute the rice wine with white wine. The benefit of this substitution is that white wine has a milder flavor than rice wine, which will allow the flavors of the other ingredients to shine through.

Vegetarian Variation Replace the prawns with 350 grams of firm tofu, cut into cubes, and stir fry with the corn and spring onions for 5 minutes. Add the garlic, chilli, ginger and sauce and cook for 2 minutes, until sticky. Serve on steamed rice.



Coconut Rice - This fragrant coconut rice is the perfect accompaniment to the prawn stir-fry. The creamy texture and subtle sweetness of the rice balance out the spiciness of the stir-fry and make a delicious combination.


Ginger Garlic Bok Choy: This simple side dish of ginger garlic bok choy is a great way to add some crunch and freshness to the meal. The combination of garlic and ginger adds a wonderful aroma and flavor to the dish, while the bok choy provides a nice contrast to the creamy coconut rice.




FAQ

Q: What type of oil should I use for the stir-fry?

A: Peanut oil is best for stir-frying as it has a high smoke point and won't burn easily. It also adds a great flavor to the dish.



Q: How long should I stir-fry the ingredients?

A: Stir-frying should be done quickly, over high heat. Most vegetables should be cooked for 2-3 minutes, while meats can take up to 5 minutes. Be sure to keep stirring the ingredients to ensure even cooking.

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Fun facts:

The oyster sauce used in this recipe is a condiment that was invented by Lee Kum Kee in 1888. It was the first sauce to be made with oysters and is now sold worldwide.

The prawns used in this recipe are a favorite of celebrity chef Gordon Ramsay. He often uses them in his dishes, especially in stir-fries and curries.