Stir-fried Prawns with Ginger and Scallions薑蔥炒大蝦
A classic Cantonese stir-fry featuring succulent prawns quickly cooked with fragrant ginger and fresh scallions, creating a delicious and aromatic seafood dish.
01Ingredients
- 500g fresh prawns, shelled and deveined, tails on
- 2 tbsp cooking oil
- 50g ginger, sliced
- 50g scallions, cut into 5cm lengths
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sugar
- 0.5 tsp white pepper
- 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
Nutrition (per serving)285kcal
- Protein28.5g
- Carbs8.2g
- Fat13.8g
Fiber 0.4 gSodium 486 mg
02Steps
- Prepare the prawns: Wash, shell, devein, and pat dry the prawns.
- Heat oil: Heat cooking oil in a wok over high heat until smoking.
- Stir-fry aromatics: Add sliced ginger and the white parts of the scallions (if separated) to the wok and stir-fry for 30 seconds until fragrant.
- Cook prawns: Add the prepared prawns to the wok and stir-fry for 2-3 minutes until they turn pink and almost cooked through.
- Season: Pour in Shaoxing wine, light soy sauce, sugar, and white pepper. Stir well to coat the prawns evenly.
- Add scallions and thicken: Add the green parts of the scallions. Stir in the cornstarch slurry and cook for another 30 seconds until the sauce thickens slightly.
- Serve: Transfer to a serving plate and serve immediately with steamed rice.
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