Saute prawns with ginger, garlic, chili and wine

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