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Ingredients
Method
- 20 peeled king prawns
- 1 tbsp veg oil
- 2cm piece of ginger, finely chopped
- 5 chopped garlic cloves
- 1 tsp soy sauce
- 1 tbsp rice wine
- 2 chopped spring onions
- Sticky rice, cooked to serve
- Heat the oil in a wok and fry the ginger and garlic for about 30 seconds. Tip in the prawns and cook for 5 mins or until they turn pink and are cooked through.
- Add the rice wine, soy sauce and spring onions, then stir to combine. Remove from the heat, leave to stand for 5 mins, then serve with sticky rice and some Chinese greens, if you fancy.
10 mins
2 serving
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