Spicy Prawns in White Wine Sauce

"Made these as appetisiers for my partner and i one night, and i have to say they looked and tasted great!"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
20mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Clean, shell and devein prawns. Lightly sprinkle with salt and black pepper.
  • Heat oil in wok. Add in garlic, chilli and stir fry till fragrant.
  • Add prawns and cover wok with lid.
  • Cook 2-3 minutes over low heat.
  • Lift the lid briefly, add in wine, cover again and continue to cook for an extra 3-4 minutes until gravy is almost evaporated. Sprinkle with ground black pepper.
  • Serve immediately.

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Reviews

  1. This dish is scrumptious! I use large shrimp and subbed Thai chili paste for the chili pepper, I used just a smidge which gave it some heat without being overwhelming. I made this for just myself for dinner and can't wait to make it again for my DH! Made for PAC Fall 2012
     
  2. How could anyone not rate this recipe 5 stars? Excellent flavor using the garlic & hot chili pepper. Served with Onion rings, Broccoli & Oven Fries. A meal fit for a king Thanks Cook Food Mood for posting
     
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Tweaks

  1. This dish is scrumptious! I use large shrimp and subbed Thai chili paste for the chili pepper, I used just a smidge which gave it some heat without being overwhelming. I made this for just myself for dinner and can't wait to make it again for my DH! Made for PAC Fall 2012
     

RECIPE SUBMITTED BY

<p>Born and bred in Singapore but currently living and working in Shanghai. Loves travelling and cooking, especially if its for the ones i love! Truth be told, there are few I enjoy cooking for as much as my partner who never cease to shower me with compliments with whatever I lay on the table! The sweetest man whose best dish thus far is his self-concorted mango prawn salad he's absolutely proud of, except he's not telling! <br /> <br />Really glad I came across this webbie by chance! Used to love tearing random recipes off magazines, and has recently took up experimenting recipes myself, so this is a great place for me to compile and store my dog-earred, gravy-stained recipes! It is a happy find considering one of my favourite pastime includes browsing and drooling over cookbooks at bookstores! I love that everyone's sharing here and kudos to other contributors who are definitely making me look like a real chef!</p>
 
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