Ginger and garlic prawns recipe
These garlic prawns taste just like the dish at your local Chinese. They are simple to make at home and great paired with other dishes.
- 4 tbsp peanut oil
- 500g prawns, peeled with tails intact
- 4 tbsp chopped garlic (about 8 cloves)
- 2 tbsp ginger, grated finely
- 2 tbsp light soy sauce
- 1 tbsp cornflour
- 1 cup chicken stock
- rice to serve
In a hot wok, heat 2 tbsp of peanut oil and quickly fry the prawns until just cooked. Set aside in a warm place.
Add the remaining 2 tbsp of peanut oil to the pan and stir fry the garlic and ginger and fry for another minute. Do not allow to burn.
Mix the cornflour into the cold chicken stock and add the light soy sauce. Pour this into the pan with the ginger and garlic.
Stir until mixture is thick and bubbling and cook for 3 minutes.
Return the prawns to the wok and cook until warmed through.
Garnish with sliced shallots.Serve with steamed rice or noodles.
- Using a smoking hot wok and not overcooking these prawns is important. They need to still have a bit of crunch when you bite into them.
- Be careful with the garlic as it cooks quickly and becomes very bitter when burnt.
- If you use young ginger there is no need to peel it before grating.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.