Chili, ginger and garlic prawns (gluten free)

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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.

DSC00785 # chilli prawns.jpg


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.

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