Added to shopping list. Go to shopping list.
Ingredients28 m servings 269 cals
Original recipe yields 6 servings
- Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
- 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.
Per Serving: 269 calories; 17.1 g fat; 5.5 g carbohydrates; 21.9 g protein; 202 mg cholesterol; 505 mg sodium. Full nutrition
ReviewsRead all reviews 1