Prawn & Spring Onion Stir-Fry With Ginger Sauce
Created by ImPat on June 2, 2018
- Servings: 2
- Prep Time: 5m
- Cook Time: 10m
- Recipe #29626
Ingredients
- 1 teaspoon cornflour
- 2 tablespoons rice wine
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oil (peanut oil)
- 1 garlic clove
- 1 red chilli
- 1 tablespoon chopped ginger root
- 350 grams fresh shrimp (10 very large peeled raw prawns)
- 125 grams corn, small (8 baby mini corn cobs)
- 5 spring onions
How to Make
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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.
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Step 2: Heat the peanut oil in a large wok set over a medium heat.
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Step 3: Peel and finely slice the garlic; deseed and finely slice the chilli.
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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.
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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.
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Step 6: Remove from the heat and serve on steamed rice, if you like.
Nutritional Facts
- 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