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

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Ingredients

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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