Prawn Stir Fry (Shrimp)
Chinese Prawn Stir Fry - infused with lovely ginger, garlic, and spring onion flavours. Quick, easy and delicious!
Print
Pin
Servings: 2
Calories: 388kcal
Ingredients
- 500 g Whole prawns peeled, deveined and drain out the water
- 3 tablespoon oil
- 2-3 spring onion chopped and separate the green and white parts
- 3 slices ginger
- 5 cloves garlic
- 1/2 tablespoon soy sauce adjust to your liking
- 3 tablespoon rice wine
Instructions
- Add oil, ginger, the white part of spring onions, and garlic in a non-stick pan over medium heat, and fry until they are slightly golden.
- Turn up the heat and add soy sauce, 2 tablespoons of rice wine, and prawns. Stir fry for 2-3 minutes until prawns are completely cooked through.
- Stir in the green part of the spring onion, sprinkle 1 tablespoon of rice wine and turn off the heat. Serve with rice or noodles.
Notes
- Prawns: I used frozen whole tiger prawns, completely thawed before cooking. unpeeled, but leave the heads on as there are lots of flavors coming out of the heads. You can remove the heads for easy eating. The whole prawns are much more flavourful than the pre-peeled or precooked ones.
- Soy Sauce: Prawns are naturally salty. But their salty levels can be different. Adjust the amount of soy sauce to your liking.
- Ginger: We usually don't eat ginger in the dish but if you like it, cut the ginger thin stripes so they are not too spicy.
Nutrition
Calories: 388kcal | Carbohydrates: 6g | Protein: 35g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 315mg | Sodium: 1670mg | Potassium: 368mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 570IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 1mg