Chili, ginger and garlic prawns (gluten free)

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This is a fantastic dish to share with friends as part of a banquet, or to serve as an entree on a bed of fluffy boiled rice.

Chili, garlic and ginger prawns

Recipe is as follow:


  • 12 large prawns, peeled,  remove veins
  • a little chili (quantity to taste), remove seeds, thinly sliced
  • 2 cloves of garlic, minced
  • 10 g ginger, sliced into very thin sticks
  • 20g coriander, cut to 2 cm length
  • 20g green shallot (scallion), separate stalks and green, cut to 2cm length
  • 1/2 onion, diced or thinly sliced
  • 1 tsp soy sauce (use gluten free soy sauce for a GF option)
  • 1 tsp fish sauce
  • 2 tbl white wine
  • 1 tsp sugar
  • 1 tbsp cooking oil


  • Heat up a frying pan,  add cooking oil and ginger until sizzling hot;  add onion, chilies, shallot (white part only);  stir fried for about 10 seconds until aromatic.
  • Add prawns, sear each side for 30 seconds.
  • Add garlic, sugar, soy sauce, fish sauce and white wine, toss until the the prawns are just cooked.
  • Remove the frying pan from heat; add the shallot (green part) and coriander (green part), toss well.

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