Prawns with ginger and spring onions is a very quick dish to cook, and at the same time is very flavorful. In restaurants, they typically will deep fried the prawns first. However for home cooking I would prefer to pan fry them so that we use less oil for a more healthy dish. Both the ginger and spring onions adds much flavor to the prawns. This dish is best eaten with steamed rice.
The ingredients used to cook prawns with ginger and spring onions.
The ingredients required for this recipe is pretty simple. For Chinese cooking, much of the flavor comes from the sauce, like oyster and soy sauce. Oyster sauce gives that umami taste so unique to Chinese cooking. Ginger is hot, zesty, biting and yet sweet and warm. It adds to the aroma of the dish aside being flavorful. Spring onions, also known as scallions or green onions are in fact young onions that harvested before the bulb has a chance to swell up. They basically taste like onions, but have a milder taste. When all these ingredients are paired together, there you get a yummy and flavorful dish that is easy to cook!
For more prawn recipes, refer to Cereal Butter Prawns
Prep time 10 mins
Cook time 5 mins
- 6-8 pieces big prawn with shells, deveined
- 1 tbsp sesame oil
- 5 g young ginger, minced
- 5 cloves garlic, minced
- 1 tbsp oyster sauce
- 60 ml water
- 1 tbsp dark soy sauce
- 2-3 stalks of spring onion
- Deveined the prawns, keeping the shells intact.
- Put oil in the wok and pan-fry the prawns until around 80% cooked. Push the prawns to the side of the wok.
- Add in the sesame oil, ginger and garlic and stir fry until fragrant. Mix the prawns and stir fry together.
- Add in the oyster sauce and water and continue to stir well.
- Cover with a wok lid and let it cook for one minute (few seconds if your prawns are smaller in size).
- Add in the dark soy sauce and spring onions for flavor. Stir fry a few rounds and serve on plate.