Wild-caught Australian prawns sauté with ginger, garlic and chili, with a splash of wine.
Ingredients
- 12 large prawns, peeled, deveined, pat-dried with a paper towel
- 1/4 onion, finely diced
- a few slices of ginger, mince
- 2 clove of garlic, minced
- a little chili, seeds removed, thinly sliced (optional)
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tbsp. white wine
- salt and pepper to taste
- 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 salt and pepper to taste
- Add wine and toss
- Remove the frying pan from heat to serve; garnish with coriander
