Sauté wide caught Australian prawns with onion, garlic, ginger, chili, soy sauce and a splash of white wine.

Prawns with onion, 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
Sauté wide caught Australian prawns with onion, garlic, ginger, chili, soy sauce and a splash of white wine.

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