Ginger Prawns

Name: Ginger Prawns
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

13 ingredients

7 steps

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.