Pan-Seared King Prawns

Russ Myers


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 vote
4 / 6
20 Min
10 Min
Stove Top


8 to 12 large
king prawns (shell-on) (deveined)
1 Tbsp
vegetable oil
4 Tbsp
white wine
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


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

2Add the prawns (shell-on), and stir fry for about 2 minutes until almost cooked. Add the wine, sesame oil and pepper.

3When it reduces, add the corn starch paste to thicken the sauce.

4Sprinkle 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