Ginger and Honey Prawns

    20 minutes

    Quick and easy, these tasty ginger and honey prawns can be served in a variety of ways including over rice, with vegetables or alone as an appetizer.

    299 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1-2 teaspoons dried crushed chillies or to taste
    • 1/2 small onion, diced
    • 1 clove garlic, diced
    • 1 tablespoon grated root ginger
    • 1 teaspoon honey
    • 500g medium green prawns, peeled and deveined
    • salt and freshly ground black pepper, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the olive oil and crushed chillies in a large frying pan over medium heat. Add the onions, garlic, ginger and honey; cook and stir until onions soften.
    2. Add the prawns and cook for 5 minutes, stirring as needed, until prawns are pink and opaque. Season with salt and pepper. Serve immediately.

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    Reviews in English (223)


    Altered ingredient amounts. I left out the chilli (kids eating and not fond of chilli) and added a little more honey. I also added some lemon zest and lemon juice at the end of cooking, along with some chopped parsley. Absolutely DELICIOUS!  -  25 Jun 2010


    Altered ingredient amounts. Yum, thanks to the other reviewers, we really enjoyed this dish. I think the thing that made it great was the addition of lite coconut milk. If that was in the original recipe, I would up it to 5 stars. I also decreased the red capsicumflakes to 1/2 tsp. because of my kids and increased the honey to 4 tsp. I also added about 2 Tbsp. of low sodium soy sauce. I think this would be great with some nuts like toasted walnuts or cashews. I served this over angel hair pasta since we already had rice a lot this week, and it was delicious!  -  29 Sep 2008


    Very Easy & Quick but not enough gravy for the rice. Add a little fish stock & thicken with corn flour for more gravy. Recipie does not mention spring onion that is pictured I added this right at the end, to miss it out would make the dish visually bland.  -  15 May 2010