1/6 Photos of Ginger Prawns
This is from the local Western Australia newspaper. After making this we made some changes - the original recipe called for a 1/4 cup each of mint and coriander (cilantro) leaves. We have also added some cornflour and changed the direction a little. The preparation time allows for peeling prawns.
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- 2 tablespoons vegetable oil
- 1 kg prawns (raw large peeled down to the last joint and deviened, I prefer to totally peel)
- 1 tablespoon garlic (minced or crushed)
- 2 tablespoons fresh ginger (finely chopped or grated)
- 1 red chile (chopped with or without seeds to your taste)
- 1 cup chicken stock
- 2 tablespoons light soy sauce
- 4 spring onions (scallions cut into 4 cm lenghts)
- 1 teaspoon cornflour (corn starch)
- 1 tablespoon water
- 1/8 cup basil leaves (roughly chopped)
- 1/8 cup oregano leaves (roughly chopped)
- steamed rice, to serve
- 1Heat a wok to very hot and add the vegetable oil.
- 2Blend water and cornflour.
- 3Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
- 4Remove with slotted spoon and set to one side.
- 5Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
- 6Add the spring onions and the prawns and heat through.
- 7Fold through the herbs and serve with steamed rice.
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Nutritional Facts for Ginger Prawns
Serving Size: 1 (366 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 289.5
- Calories from Fat 92
- Total Fat 10.3 g
- Saturated Fat 1.4 g
- Cholesterol 316.8 mg
- Sodium 2008.6 mg
- Total Carbohydrate 10.6 g
- Dietary Fiber 1.9 g
- Sugars 2.2 g
- Protein 37.5 g