Stir Fried Prawns with Ginger and Snow Peas

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    Stir Fried Prawns with Ginger and Snow Peas

    Stir Fried Prawns with Ginger and Snow Peas

    (12)
    45min


    13 people made this

    This is a delicious stir fry with the sweetness of caramelised onions and the bright flavours of ginger and coriander.

    Ingredients
    Serves: 4 

    • 1 1/2 teaspoons olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 3 tablespoons minced fresh ginger
    • 3/4 cup (190ml) white wine
    • 500g medium prawns - peeled and deveined
    • 1 cup snow peas
    • 1 pinch salt and pepper to taste
    • 1/2 cup chopped fresh coriander

    Directions
    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Heat olive oil in a large frypan over medium heat. Stir in onions and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine and bring to a boil.
    2. Add the prawns and cook until they begin to turn pink, about 3 minutes. Add snow peas and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped coriander and serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (12)

    by
    16

    I thought it was a little bland. It's a good base but it needs something else. My husband added soy sauce to his and that seemed to help. I think maybe add some soy sauce in place of part of the wine and a little lemon juice to finish it and maybe some red pepper flakes in with onions for heat.  -  21 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    15

    This was very tasty. I did not have fresh ginger so I used ground ginger (only ½ teaspoon). Wish I had the fresh ginger. When I make it again, which I well, fresh ginger is on the list. I served it with Spinach and Red Pepper Couscous which you can find on this site, lovely combination. PS don’t forget the wine  -  07 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    7

    interesting and different, but not my favorite.  -  06 Mar 2008  (Review from Allrecipes USA and Canada)

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