Sautéed prawns with stem ginger & soy

Sautéed prawns with stem ginger & soy

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This dish uses that amazing syrup in the stem ginger jar that we normally throw away – but don’t get rid of it, because it tastes great and makes a wonderful dressing with dark soy sauce. It would work with most types of fish, and chicken too, so you can adapt the recipe to suit.

Ingredients

Quantity Ingredient
1 piece stem ginger
25ml stem ginger syrup
2 garlic cloves
4 spring onions
25ml vegetable oil
400g raw tiger prawns, peeled
25ml soy sauce
sea salt
freshly ground black pepper

Method

  1. Finely chop the stem ginger and crush the garlic. Slice the spring onions.
  2. Heat the oil in a large frying pan, add the chopped ginger, spring onions and garlic and cook for 1 minute.
  3. Add the prawns and cook for 2 minutes, or until they turn pink, then add the ginger syrup and soy sauce. Season with salt and pepper and serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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