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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.


★★★★★ 1 vote

4 / 6
20 Min
10 Min
Stove Top


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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

How to Make Pan-Seared King Prawns


  • 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.

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About Pan-Seared King Prawns

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

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