A simple and elegant Chinese prawn dish, which is quick and easy to make. Prawns are cooked in a gingery soy sauce. Serve with freshly cooked rice.

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Recipe Summary

prep:
15 mins
cook:
13 mins
total:
28 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.

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  • Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.

  • Arrange prawns on a serving plate; pour sauce on top.

Nutrition Facts

269 calories; protein 21.9g 44% DV; carbohydrates 5.5g 2% DV; fat 17.1g 26% DV; cholesterol 201.6mg 67% DV; sodium 504.6mg 20% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2017
This was delicious and 5 stars all the way! I replaced the vegetable oil with ginger infused coconut oil that I made from a recipe on this site and because of that I left the fresh ginger out. Fresh ginger is a bit too potent for us so that is why I made that change. This dish is bursting with flavor and elegant enough to serve to company yet simple enough to serve on a busy weeknight. I woke up the next morning wishing there would have been leftovers to take for lunch. It is really that good! Thanks for sharing! Read More
(1)
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