Ginger prawn stir-fry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | (350g) large raw prawns |
| 1½ | Inches (4cm) fresh ginger, | |
| Peeled and grated | ||
| Juice of a lime | ||
| 1 | tablespoon | (15ml) dry sherry |
| 1 | tablespoon | (15ml) oil |
| Pinch of 5-spice powder | ||
| Salt, pepper and sugar to | ||
| Taste | ||
Directions
Peel and devein the prawns and put them into a strong plastic bag. Add ginger, lime juice and sherry. Tie the top of bag securely. Put bag into a bowl and leave to marinate for 4 hours. Heat oil in a large, heavy pan. Drain prawns and stir fry them for 3 minutes, or until cooked. Do not overcook!! Add 5-spice powder and the marinade and season to taste. Bring sauce to a boil, remove and serve. Source: Adapted by Deborah Kuhnen from 'The Hot and Spicy Cookbook' by Sophie Hale, ISBN 0-7858-0505-2.
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