Garlic and Ginger King Prawns
- 20g peeled king prawns
- 1 tbsp veg oil
- 2cm piece of ginger, chopped
- 5 chopped garlic cloves
- 1 tsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 2 chopped spring onions
- Steamed rice, to serve
- Steamed pak choi, to serve
- Add the oil to a wok and heat until sizzling. Fry the garlic and ginger for about 30 seconds, then toss in the prawns and cook until pink and cooked through - about 5 mins should do the trick.
- Add the rice wine, soy sauce and spring onions, then stir to combine. Remove from the heat, leave to stand for 3 mins, then serve with a heap of steamed rice and some pak choi.
25 mins
2 serving