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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Prepare the prawns: Wash, shell, devein, and pat dry the prawns.
2. Heat oil: Heat cooking oil in a wok over high heat until smoking.
3. 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.
4. Cook prawns: Add the prepared prawns to the wok and stir-fry for 2-3 minutes until they turn pink and almost cooked through.
5. Season: Pour in Shaoxing wine, light soy sauce, sugar, and white pepper. Stir well to coat the prawns evenly.
6. 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.
7. Serve: Transfer to a serving plate and serve immediately with steamed rice.

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