Sticky Prawns with Ginger
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400 g frozen raw king prawns (defrosted and well drained)
- • 3 cloves garlic (peeled and finely chopped)
- • 30 g root ginger (peeled and finely chopped)
- • 1 large carrot (peeled and cut into matchsticks)
- • 6 spring onions (trimmed and cut into thick slices)
- • 4 tbsp clear honey
- • 1 tbsp dark soy sauce
- • a couple of drops of Sriracha sauce
- • black pepper (to taste)
- • low calorie cooking spray
Preparation Steps
Pat the well-drained prawns dry with kitchen paper. Spray a large frying pan or wok with low calorie cooking spray and place over a high heat. When the pan is hot, add the prawns and stir-fry for 2–3 minutes until pink on the outsides. Transfer to a plate and set aside.
Spray the frying pan or wok again with low calorie cooking spray and place over a medium high heat. Add the garlic, ginger, carrot and spring onion and stir-fry for 2–3 minutes.
In a small bowl, mix together the honey, soy sauce and sriracha sauce. Pour into the vegetables in the frying pan and simmer for 4–5 minutes until reduced and a slightly sticky glaze has formed.
Add the reserved prawns and cook for 1–2 minutes, stirring, until piping hot throughout and lightly coated with the glaze. The prawns should be white inside when they’re cooked through. Prawns cook very quickly so take care not to overcook them. Taste and season with some black pepper if needed. We didn’t season with salt as we found this dish was salty enough.
Serve at once with Basmati rice or other accompaniment of your choice.