Chilli prawns with ginger, garlic and chili

Prawns with ginger, garlic and chili

Wild caught Australian prawns sauté with ginger,  garlic, chili.

Ingredients:

  • 12 large prawns, peeled, deveined, pat-dried with a paper towel
  • 1/4 onion, finely diced
  • some ginger, crushed and finely diced (approximately 2g)
  • 2 clove of garlic, crushed and finely diced
  • a little chili, seeds removed, thinly sliced (optional)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp. white wine (optional)
  • 1 tbsp. of cooking oil
  • some coriander, cut to 2 cm length, to garnish (optional)

Method:

  • Heat up some cooking oil a frying pan until it is sizzling hot,  add ginger and sauté briefly;  add onion, chili, garlic;  sauté briefly until aromatic (approximately 30 seconds)
  • Add prawns, sear each side briefly
  • Add sugar, soy sauce, toss until the the prawns are cooked
  • Add wine and toss
  • Remove the frying pan from heat to serve; garnish with coriander

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