Really Woking, Garlic, Ginger Prawns
Recipe: #5613
June 03, 2012
Categories: Shrimp, Garlic, 5 Ingredients Or Less, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Spicy, more
"I found this recipe torn out of a magazine but not what magazine. The note on it says 5 stars. I know we loved it. Very easy tasty recipe"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (179.8 g)
- Calories 166.4
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 214.2 mg
- Sodium - 987 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 1.9 g
- Sugars - 0.2 g
- Protein - 23.5 g
- Calcium - 125.1 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat your wok medium high heat, add oil, add ginger, garlic and chili for 30 seconds
Step 2
Add prawns
Step 3
Toss as they cook. Do not over cook. They are done when they turn pink Only about 3 minutes
Step 4
Sprinkle on the cilantro & serve. If you wish place a slice of lime on the side slice of lime on side
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 fresh shrimp that are bright pink and firm to the touch.
- Use fresh ginger and garlic for the most flavor.
- Substitute olive oil with coconut oil: Coconut oil has a higher smoke point than olive oil, so it is better suited for high heat cooking like stir-frying. Additionally, the mild coconut flavor will pair nicely with the ginger, garlic, and chili flavors in this dish.
- Substitute cilantro with parsley: Parsley is a milder herb than cilantro, so it will not overpower the other flavors. Additionally, some people have an aversion to cilantro, so this substitution can make the dish more accessible.
Coconut Curry Prawns Heat a tablespoon of oil in a wok over medium high heat and add 1 tablespoon of curry powder and 1/2 a cup of coconut milk. Add the prawns and cook for 3 minutes, stirring occasionally. Sprinkle with cilantro and serve.
: Coconut Rice
: Coconut rice is a fragrant, flavorful side dish that pairs perfectly with the garlicky, gingery prawns. It's a simple dish to make, and it adds a delicious tropical flavor to the meal.
Spicy Mango Salad: Spicy mango salad is a great accompaniment to the coconut rice and prawns. The sweetness of the mango is balanced by the heat of the chili peppers, and the crunch of the onion and peppers provides a nice contrast to the creamy rice. The bright colors and flavors of this dish will make a great addition to the meal.
FAQ
Q: How long should I cook the prawns?
A: The prawns should be cooked for only about 3 minutes, until they turn pink. Do not over cook them.
Q: What is the best way to store prawns?
A: Prawns should be stored in an airtight container in the refrigerator, and used within 2-3 days. They should not be left at room temperature for more than 2 hours.
1 Reviews
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Fun facts:
FUN FACT 1: Ginger is believed to have originated in Southern China and has been used in Chinese cuisine for at least 4,400 years. It is also mentioned in the ancient Chinese medical text, the Divine Farmer’s Herb-Root Classic, which dates back to the first century BCE.
FUN FACT 2: Garlic has been used in cooking since the beginning of recorded history, and is even mentioned in the Bible. It was considered a valuable food by the ancient Egyptians, who believed it had medicinal properties, and it was even used as currency by the Greeks.