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.

Chili, ginger and garlic prawns

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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