Ingredients
6
6 servings
- •7 tablespoons vegetable oil
- •1.75 pounds shell-on prawns, deveined and patted dry
- •0.25 cup finely chopped spring onions
- •1 (4 inch) piece fresh ginger, finely chopped
- •2 tablespoons chicken stock
- •2 tablespoons white sugar
- •1 tablespoon rice wine
- •2 teaspoons soy sauce
- •1 teaspoon chicken bouillon granules, or to taste
- •0.25 teaspoon salt
Instructions
- Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
- Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
- Arrange prawns on a serving plate; pour sauce on top.
Nutritional Facts
Per 6 servings
- Calories: 269
- Carbohydrate: 6g
- Fat: 17g
- Fiber: 0g
- Protein: 22g
- Sugar: 4g
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