Pan-Seared King Prawns

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

4 / 6

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

8 to 12 large
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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Fish
Regional Style: Asian
Other Tag: Quick & Easy