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Ingredients
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350g prawns (with shells), trimmed and patted dry
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2 spring onions, sliced
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4 pieces of ginger, shredded
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1 ½ Tbsp cooking oil
Method
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Mix all the seasoning together and set aside.
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Heat a wok with 1 Tbsp of oil and fry the prawns until the shell colour is changed. Remove and set aside.
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Put ½ Tbsp of oil in the wok. Fry the spring onions and ginger for 1 to 2 minutes. Add the seasoning mix and cook for a further 1 to 2 minutes.
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Add the cooked prawns and stir-fry until the prawns are evenly coated with sauce. Serve.
Seasoning Mix
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2 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
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1 Tbsp sugar
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1 Tbsp cooking wine
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