Some summer Friday afternoons following the school pick ups, my school-mum friends may drop by for a few glasses of bubbles and the kids have a swim in the pool.
I always keep some easy-to-cook ingredients in my freezer for such occasions – homemade curry puffs, spring rolls, and of course, wild caught Australian prawns. The prawns are delicious, already peeled, easy to defrost, and quick to cook.
Method is as follow:
- some large prawns (say 12), peeled, remove veins
- a little chili (to taste), remove seeds, thinly sliced
- a few cloves of garlic, sliced
- some ginger, sliced
- some coriander, cut to 2 cm length
- some green shallot (scallion), cut to 2cm length
- some onion, diced or thinly sliced
- a dash of soy sauce (use gluten free soy sauce for a gluten free option)
- a dash of fish sauce (optional)
- a dash of white wine (optional)
- a little sugar (optional)
- some cooking oil
- Heat up a frying pan, add cooking oil and ginger until sizzling hot; add onion, chilies, garlic; stir fry briefly until aromatic; push the ingredients to the side of the frying pan.
- Add prawns, sear each side briefly (say, 30 seconds).
- Add sugar, soy sauce, fish sauce and white wine, toss until the the prawns are cooked.
- Remove the frying pan from heat; add the shallot and coriander, toss.