Prawn Chilli And Ginger Wrap Recipes

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GINGER PRAWNS



Ginger Prawns image

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.

Provided by ImPat

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 289.5, Fat 10.3, SaturatedFat 1.4, Cholesterol 316.8, Sodium 2008.6, Carbohydrate 10.6, Fiber 2, Sugar 2.2, Protein 37.5

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