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Nutrition Facts
Serving Size 1 (366g) Recipe makes 4 servings
Calories 361
Calories from Fat 95		(26%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 489mg		163%
Sodium 1153mg		48%
Potassium 693mg		19%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 2.0g	8%
	Sugars 2.2g
Protein 55.8g		111%
detailed view... how is this calculated?

Ginger Prawns

Recipe #224640 | 50 min | 40 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: I'mPat
Apr 25, 2007

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.

SERVES 4 (change servings and units)

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

Directions

1
Heat a wok to very hot and add the vegetable oil.
2
Blend water and cornflour.
3
Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
4
Remove with slotted spoon and set to one side.
5
Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
6
Add the spring onions and the prawns and heat through.
7
Fold through the herbs and serve with steamed rice.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Shrimp
Cuisine > Asian
Preparation > Time to Make > < 60 mins
Preparation > Simple
Dietary > Diabetic

Featured Reviews for This Recipe

From: Chef Nado

On Sep 18, 2008

I have traveled too Thailand too many times Cilantro is a must in any dish and so I made this recipe by adding cilantro as a garnish and also I added some honey and some lime juice. Was yummy! Thanks for posting it. I will try it again using chicken instead of prawns.

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From: Fairy Nuff

On Sep 13, 2008

Absolutely wonderful! I scaled this to two servings as it was just me and the partner home this evening. I used a birds eye chili and left the seeds in....we like hot! Used coriander for the herbs as that was the only fresh herb I had. Served over jasmine rice. Thanks I'mPat we loved this recipe and will use it again.

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From: Kim127

On Feb 3, 2008

Terrific!!! Simple to make and great flavor. Definately need to double the sauce, it is really tasty. I left out the oregano as I didn't have fresh and decided not to use the dried. I used a little extra basil and I think it worked out well. I used a mild red chili but think a little heat would be good, so would select one next time that had a little more heat to it. Thanks for a wonderful supper!

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From: ~Nimz~

On Jul 13, 2007

We loved this. Dave was in Heaven. He thinks all shrimp dishes should be served over rice. Loved the addition of the red chili. I doubled the sauce but other than that made as is. Will be making this one again.

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