Garlic and Ginger Prawns or Shrimp |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is something we want to try. The recipe comes from The Complete Stir-Fry Cookbook. I think I'd like to add some peanuts too. Ingredients:
2 tablespoons oil |
1 kg raw king prawns, peeled, deveined & butterflied, tails left intact |
3 -4 garlic cloves, finely chopped |
5 cm piece fresh ginger, cut into matchsticks |
2 -3 small red chilies, seeded & finely chopped |
6 cilantro roots, finely chopped, plus a few leaves to garnish |
8 spring onions, cut into short lengths |
1/2 red capsicum |
2 tablespoons lemon juice |
1/2 cup white wine (4fl oz) |
2 teaspoons crushed palm sugar |
2 teaspoons fish sauce |
Directions:
1. Heat the wok until very hot, add the oil and swirl to coat.
2. Stir-fry the prawns, garlic, ginger, chilli and cilantro root in two batches for 1-2 minutes over high heat, or until the prawns turn pink. Remove all the prawns from the wok and set aside.
3. Add the spring onion and capsicum to the wok and cook over high heat for 2-3 minutes, then add the lemon juice, wine & palm sugar.
4. Cook until the liquid has reduced by two thirds, add the prawns, sprinkle with fish sauce and toss to heat through.
5. Garnish with the coriander (cilantro) leaves and serve.
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