Australian🐟 Seafood

Wok-fried Prawns with Ginger & Spring Onion

Name: Wok-fried Prawns with Ginger & Spring Onion
Total time: 25 min
Cuisine: Australian
Ingredients: ~400 g Prawns; ~3-4 tbsp Ginger; ~3-4 Spring onion; ~½ tsp Salt; ~2 tbsp Shaoxing wine; ~3 tbsp Neutral oil; ~1 tbsp Cornflour

⏱ 25 min

A simple stir-fried dish inspired by the Cantonese classic of seafood with ginger and spring onion. This wok-fried version emphasizes the natural flavours of the ingredients while removing any fishiness.

High-proteinLow-cal

Adapted from a video by Adam Liaw

Wok-fried Prawns with Ginger & Spring Onion | Easy Asian Recipes

Watch on YouTube

Ingredients

PrawnsFresh whole prawns, peeled with head and intestines removed~400 gest.
GingerThinly sliced~3-4 tbspest.
Spring onionFinely shredded~3-4est.
Salt~½ tspest.
Shaoxing wine~2 tbspest.
Neutral oilVegetable, peanut or neutral flavoured oil for the wok~3 tbspest.
CornflourMixed with water to make a slurry~1 tbspest.

Steps

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1
Prepare the spring onions by removing the roots and dry parts, then finely shred them lengthwise using a knife or cleaver.
2
Slice the ginger thinly and give it a light bash on the side to release additional flavour.
3
Prepare the prawns by removing the head, shells and legs, then split down the back to remove the intestine.
4
Make prawn oil (optional) by adding the shells and heads to a pan with oil and heating for about 15 minutes, or use water as an alternative.
5
Heat the wok until very hot, add oil, then cook the prawns until just cooked through and season with salt.
6
Remove the prawns and set aside to prevent overcooking and to allow the wok to reach a higher temperature for better char on the aromatics.
7
Add more oil to the wok if needed, then stir-fry the ginger and spring onions over high heat, seasoning with salt and a touch of Shaoxing wine.
8
Return the prawns to the wok, add a cornflour slurry to thicken slightly, toss together and serve immediately.

Wok-fried Prawns with Ginger & Spring Onion

Ingredients

Steps

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