pan-seared king prawns

Name: Pan-Seared King Prawns
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: 8 to 12 large king prawns (shell-on) (deveined); 1 tablespoon(s) vegetable oil; 4 tablespoon(s) white wine; 2 - green onions, shredded; 2 clove(s) garlic, crushed; 3 or 4 slice(s) fresh ginger root, peeled and shredded; 1 teaspoon(s) sesame oil; 1/2 teaspoon(s) freshly ground black pepper; 1 teaspoon(s) corn starch mixed with one tbsp water

(1 rating)

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Spring green onions and ginger are classic accompaniments to fish and shellfish dishes in Cantonese cuisine. This recipe uses both ingredients to create a quick and easy weekday supper dish. This dish goes really well with Sweet and Sour Pork.

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(1 rating)

yield 4 / 6

prep time 20 Min

cook time 10 Min

method Stove Top

Ingredients For pan-seared king prawns

8 to 12 lg

king prawns (shell-on) (deveined)
1 Tbsp

vegetable oil
4 Tbsp

white wine
2

green onions, shredded
2 clove

garlic, crushed
3 or 4 slice

fresh ginger root, peeled and shredded
1 tsp

sesame oil
1/2 tsp

freshly ground black pepper
1 tsp

corn starch mixed with one tbsp water

How To Make pan-seared king prawns

1
Heat the oil in a non stick shallow pan, and stir fry the garlic and ginger for a few seconds.

2
Add the prawns (shell-on), and stir fry for about 2 minutes until almost cooked. Add the wine, sesame oil and pepper.
3
When it reduces, add the corn starch paste to thicken the sauce.
4
Sprinkle with the shredded green onions and serve immediately. Can be served on a bed of plain white rice.
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