Prawns with Snow Peas and Ginger

    30 minutes

    This is a great way to cook prawns and the measurements don't have to be exact. Serve with white rice.

    95 people made this

    Serves: 4 

    • 1 tablespoon salt
    • 2 cups (500ml) cold water
    • 450g prawns, peeled and deveined
    • 1/3 cup (85ml) chicken stock
    • 2 teaspoons rice wine
    • 1 1/2 teaspoons soy sauce
    • 1 1/2 teaspoons cornflour
    • 3/4 teaspoon sugar
    • 1/8 teaspoon ground white pepper
    • 1 tablespoon vegetable oil
    • 2 tablespoons minced garlic
    • 1 teaspoon minced fresh ginger
    • 2 teaspoons vegetable oil
    • 170g snow peas, strings removed
    • 2 tablespoons chopped fresh chives
    • 1/4 teaspoon salt

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl, stir salt into water until dissolved. Add prawns and set aside 5 minutes. Rinse prawns and dry on paper towels.
    2. In a small bowl, mix together stock, rice wine, soy sauce, cornflour, sugar and pepper. Set aside.
    3. Heat 1 tablespoon oil in a large frypan or wok over high heat. Cook prawns, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger and 2 teaspoons oil. Stir in snow peas, chives and 1/4 teaspoon salt; stir-fry 1 minute more.
    4. Stir stock mixture into frypan and continue cooking until sauce thickens. Serve immediately.

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    Reviews in English (88)


    This had a great mild flavor - I added a bit more ginger and garlic as well as adding a few water chestnuts and bamboo with the peas. My only comment would be that it only makes enough sauce to barely season the shrimp and veggies - if you like it really saucy or want to put it over rice, double the sauce.  -  13 Jan 2006  (Review from Allrecipes USA and Canada)


    MMMMM! I have tried to make Chinese recipes before and I could never get the sauce right. I think the trick was the instruction in this recipe to mix the liquid with the cornstarch before adding to the pan. Beautiful! I love veggies so I added carrots cut into match sticks, bamboo shoots, mushrooms and red bell peppers. I didn't have any chives so I used a chopped scallion which I prefer anyway! The sauce was great..increased the soy sauce, then I had to use rice vinegar in place of the rice wine and added crushed red pepper flakes since I like spicy food. The key to this recipe coming out great was twofold. First, I used toasted sesame oil and I think it gave the dish a rich, deep flavor. Veg oil would have been too bland. The second is to cook it very quickly and keep it moving..even if the sauce looks a little too thin, by the time you turn off the stove and pull out a plate it's good to go. Do not overcook because you'll end up with rubbery shrimp, limp veggies and overly thick sauce. The cooking times seem so short but they are spot on! I cannot wait to try this recipe with chicken and other chinese veggies like bok choy and water chesnuts. This is now my go-to recipe for a delicious Chinese feast. Forget take-out!  -  05 Aug 2008  (Review from Allrecipes USA and Canada)


    This was so good. I also doubled the sauce, which was defiantly the way to go if you are serving it over some rice. I also doubled the garlic and ginger because I love both of those flavors. This was an awesome recipe. Thanks.  -  22 Feb 2006  (Review from Allrecipes USA and Canada)