Ginger Prawns

Recipe by ImPat
READY IN: 50mins


  • 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
  • 18
    cup basil leaves (roughly chopped)
  • 18
    cup oregano leaves (roughly chopped)
  • steamed rice, to serve


  • Heat a wok to very hot and add the vegetable oil.
  • Blend water and cornflour.
  • Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
  • Remove with slotted spoon and set to one side.
  • Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
  • Add the spring onions and the prawns and heat through.
  • Fold through the herbs and serve with steamed rice.