You may also like
Categories:
vegetable oil shell-on prawns spring onions fresh ginger chicken stock white sugar rice wine soy sauce chicken bouillon granules salt
Viewed: 52 - Published at: 9 years agoIngredients
- 7 tablespoons vegetable oil
- 1 3/4 pounds shell-on prawns, deveined and patted dry
- 1/4 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
- 1/4 teaspoon salt
Method
- 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.
