Tiger Prawns in Garlic, Ginger & Soy
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Total Time: 15 minutes
Serves: 2-3 people
These 10-minute tiger prawns are juicy, tender, and coated in a rich garlic, ginger and soy sauce packed with bold Asian-inspired flavour. Quick to cook and big on taste, this is the kind of dish you’ll come back to midweek after midweek.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons ginger, minced
- 1 tablespoon garlic, minced
- 15 large tiger prawns, deveined, rinsed and dried
- 1 tablespoon Chinese cooking wine
- 4 tablespoons soy sauce
- ½ tablespoon sugar
- 1 teaspoon ground black pepper (optional)
- 2 tablespoons water
- 2 tablespoons cilantro for garnish
Method
- Heat the olive oil in a large frying pan over a medium-high heat.
- Add the ginger and garlic, cooking for about 30 seconds until fragrant.
- Add the tiger prawns and stir to coat them in the oil. Cook for 1 to 2 minutes, stirring constantly so they colour evenly.
- Pour in the Chinese cooking wine and stir for around 15 seconds.
- Add the soy sauce, reduce the heat to medium, and cook for 1 minute, stirring occasionally.
- Stir in the sugar, black pepper if using, and water. Increase the heat to high, cover the pan, and cook for 2 minutes.
- Reduce the heat to low, give everything a final stir, ensuring the prawns are fully coated in the sauce, then remove from the heat.
The prawns are ready once they are evenly coloured and have just firmed up. They should be plump and juicy, not shrinking further.
To Serve
Finish with a sprinkle of fresh coriander and serve straight away. Perfect with steamed rice or simple noodles for a fast, flavour-packed meal.
Order your king prawns here