How to cook simple ginger and garlic prawns


500 g , deveined, peeled, tails intact, (buy 1 kg)

2 clove(s) , thinly sliced

2 tsp , finely grated

2 individual , cut into 2cm lengths

Fresh red chilli

1 g , thinly sliced


  1. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2–3 minutes or until prawns change colour and are just cooked through. Transfer to a plate.
  2. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add garlic, ginger and shallots and stir-fry for 30 seconds. Add soy and oyster sauces and stock and stir-fry for 30 seconds.
  3. Return prawns to wok and stir-fry for 1 minute or until heated through. Serve prawns sprinkled with chilli and sesame seeds.


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Happy Chinese (or Lunar) New Year! My favourite thing about Chinese New Year is that my hubby will whip up a bunch of delicious Chinese dishes. This year he surprised me with my favourite perfectly cooked, juicy, tender tiger prawns in delicious garlic ginger soy sauce. So, of course I had to photograph and share his masterpiece recipe with you.

How to Cook Simple Ginger and Garlic Prawns

When my hubby prepares these Chinese dishes, it literally looks, tastes, and smells like it came from a fancy Shanghainese restaurant, but no, it came from my fancy Shanghainese husband. and in just 15 minutes (including prep time). Mind blown. Uhh, hello new favourite weeknight meal of all time.

Are Tiger Prawns Healthy?

Not only are tiger prawns delicious, they also have an impressive nutritional profile. They are a low-fat source of high-quality protein which makes them a healthier choice for protein than red meat, and with a lot less calories. AND they are a good source of vitamins and minerals including vitamin B-12, B-6 and niacin, iron.

How to Cook Simple Ginger and Garlic Prawns

Ingredients in the Perfect Tiger Prawns

It all comes down to flavour when we are talking about Asian cuisine. And these tiger prawns do not fall short. They are immersed in incredible Asian flavours, which you will taste with every bite. Here is what you will need:

  • tiger prawns
  • olive oil
  • ginger
  • garlic
  • Chinese cooking wine
  • soy sauce
  • sugar
  • black pepper (optional)

How to Cook Simple Ginger and Garlic Prawns

How to Make Tiger Prawns in Garlic Ginger Soy Sauce

It takes about 10 minutes to cook these tiger prawns, so of course, the steps will be pretty straightforward.

  1. Sauté ginger and garlic.
  2. Add tiger prawns.
  3. Stir in cooking wine.
  4. Stir in soy sauce.
  5. Stir in sugar and black pepper (optional) with some water.

How to Cook Simple Ginger and Garlic Prawns

If you are looking to turn this into a full meal, I recommend serving this with a side of noodles, coconut rice, or plain steamed rice.

Look no further for prawn recipes. This is the garlic prawns recipe you will want to make over and over again. Imagine the smell and taste of deliciously sweet and saucy lobster. Crunchy, bouncy bites with bold butter garlic flavors. But wait, isn’t this a prawn recipe?! Yep. This is it.

How to Cook Simple Ginger and Garlic Prawns
Scroll down for How to Make This Stir-Fried Butter Garlic Prawns with Soy Sauce video.

We grew up in the Gourmet Paradise coastal city – Hong Kong. When we visit wet markets for groceries or when we eat at seafood restaurants (they’re everywhere!), we’d pass by tanks and tanks of swimming seafood.

I had no clue what they were besides fish, crabs, shrimps, clams… We’re sooooo spoiled with such extensive selections of some of the freshest and most delicious seafood ever.

Our eyes literally light up with excitement when we get to eat seafood. Prawns is definitely one of my favorites! Tiger prawns are awesome as they match well with many flavors, a variety of cooking methods, and most important of all, they are pure crunchy DELICIOUSNESS!

How to Cook Simple Ginger and Garlic PrawnsJacky said “How about a West meets East prawn recipe?”

We’ve been experimenting and we’ve successfully fused the beloved Western butter garlic with the flavorful Eastern soy sauce ginger in this garlic prawns recipe! The balance and depth of the bold flavors meshed together to bring out the sweetness of the bouncy prawns. You’ve really got to try this out! 😀

Looking for more easy stir fry recipes? Try our Easy Beef and Broccoli Stir Fry.

Stir-Fried Butter Garlic Prawns with Soy Sauce Recipe Tips

Use unpeeled prawns for this recipe because the shell of the prawns will protect the texture of the meat during the cooking process. Since it’ll take longer for the unpeeled prawns to be fully cooked, it’ll allow them to soak in more flavors and result in a crunchy and bouncy texture.

Watch How To Make This Stir-Fried Butter Garlic Prawns with Soy Sauce:

Can’t see the cooking video? Watch it here.

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How to Cook Simple Ginger and Garlic Prawns

serves: 2
Skill: easy
5-a-day: 1
Prep: 10 min
Cooking: 5 min

Nutrition per portion

This garlic, ginger and chilli prawns recipe is totally delicious – and it’s nutritiously healthy and low in fat!

Featuring all the scrumptious Chinese flavours you’d get from your local takeaway, it’s best served with brown rice and lime wedges.

At just 196 calories and 4g of fat per serving, this tasty stir-fry dish is perfect if you are watching what you eat. Just double the ingredients to feed a family of 4.


  • 2 tsp rapeseed oil or sesame oil
  • 1 large clove garlic, peeled and chopped
  • ½-1 green chilli, deseeded and finely sliced
  • 1 tsp grated fresh ginger
  • 400g (14oz) raw king prawns
  • 100g (3½oz) sugar-snap peas (see tip, right)
  • To serve:
  • Brown rice (we used a 250g pack of M&S wholegrain rice, microwaved according to pack instructions)
  • Lime wedges
  • Coriander, to garnish, optional


Heat the oil in a frying pan with the garlic, chilli and ginger, and fry for a minute over a medium heat.

Add the prawns; leave them to go pink on one side, then flip them and cook until pink all over. Add the blanched sugarsnap peas and heat through.

Serve with rice, drizzled with the oil from the pan, and lime wedges. Garnish with coriander, if you like.

Top tip for making Garlic, ginger and chilli prawns

Blanch the sugar-snap peas for 2 mins in boiling water, then drain and refresh them in cold water to keep the bright green colour

If you are a seafood lover, chances are that you will like prawns too and if you like prawns that its given that you will relish this ginger garlic based prawn curry, which is really easy to cook. Recently my partner bought prawns to cook at home (he loves king / tiger prawns) and asked me to suggest a recipe. He had recently made Prawn Skewers and this time he said he want to make some gravy based thing. I had been having a few busy weeks and hence I suggested this easy to cook recipe of “ginger garlic prawn curry” for him to try.

I love experimenting with my recipes and hence I asked my partner if he would like to have a creamy gravy or normal gravy, and not to my surprise, it was creamy gravy, hence this recipe is made by creating a paste from onion, ginger and garlic. Ginger Garlic Prawns Curry Recipe | Your Food Fantasy

Ginger Garlic Prawns Curry Recipe | Your Food Fantasy

I believe that this same recipe could also be tried with fish, though duration of cooking for fish will be little longer compared to prawn (depending on type of fish).

Again, times like these is when I simply take backseat (don’t cook) and simply pass instructions on how to cook. Only if I was eating non-vegetarian food, I would have not hesitated to cook too 🙂 Ginger Garlic Prawns Recipe |

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Ginger Garlic Prawns Recipe |

I have used mostly the common ingredients that you will find in home normally, but feel free to experiment with other spices too. I have added mint here, as it offers nice minty aroma and taste, but you may skip it.

This recipe comprises of first making paste of garlic, ginger and tomatoes, subsequently adding spices and then lastly prawns. Your prawn curry is ready in less than 30 mins. Ginger Garlic Prawns Recipe | Your Food Fantasy by Meenu Gupta

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Ginger Garlic Prawns Recipe | Your Food Fantasy

Let’s get to step by step detailed recipe of this ginger garlic prawn curry.

Shall you like prawns, you can also try capsicum prawn curry.

How to Cook Simple Ginger and Garlic Prawns

Over Chinese festive occasions or celebrations, one of the popular seafood items many of us would include is prawns. In this part of the world, we call them prawns rather than shrimps.
There are many different ways and styles to cook these crustaceans and today, I’m going to share with you a quick, easy and authentic way to make these king prawns with ginger and spring onions 姜葱大虾 . Oh, you might ask – why authentic? Well, with the head and shell on, of course! Getting your hands messy when digging into this dish is a must too. If you are not a fan of prawns, you could substitute the protein with other seafood like sliced fish, scallops, etc.

I like to blanch the prawns in hot oil for a few minutes before cooking them with the other ingredients so I could accumulate the prawn infused oil (they smell so heavenly by the way!) and use it to elevate the final taste of this dish and reserve the rest for other seafood dishes.

6 pieces king prawns (or any other type of big prawns)
2 stalks spring onions – cut into sections
6 slices ginger
1 clove garlic – sliced thinly
Half onion – sliced thinly
Vegetable oil for frying

1 tsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
Dash of rice wine
Dash of pepper
¼ cup (60 ml) water
1 tsp corn flour + 1 tbsp water – stir together (thickening agent for sauce)
1 tsp of reserved prawn oil

How to Cook Simple Ginger and Garlic Prawns

I like to prepare all my ingredients before cooking.

How to Cook Simple Ginger and Garlic Prawns

Mix all the ingredients for the sauce together.

Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry.

How to Cook Simple Ginger and Garlic Prawns

Use a pair of scissors and make an incision through the shell and flesh. Trim off the whiskers and sharp points around the head.

How to Cook Simple Ginger and Garlic Prawns

Use a skewer or toothpick and pick out the vein.

In a wok or deep frying pan, add in vegetable oil (about 2 inches in height) and heat till hot. Carefully add in the prawns (if might splatter) and blanch in the hot oil for 2 mins.

How to Cook Simple Ginger and Garlic Prawns

Drain and remove. If you are afraid of hot oil and mess, you could skip this step and cook them in the pan straight.

How to Cook Simple Ginger and Garlic Prawns

Pour the oil into a glass container or bowl, reserving some in the wok. This prawn infused oil is great for making other seafood dishes or noodles.

Using the same wok, stir fry the onions, garlic and ginger for a few seconds on high heat.

How to Cook Simple Ginger and Garlic Prawns

Add in the prawn and a splash of rice wine.

How to Cook Simple Ginger and Garlic Prawns

Add in oyster sauce, light soy sauce, sugar, pepper and water and continue to cook for 30 seconds. When the sauce has reduced to half, add in the corn flour water mixture, spring onions and toss the prawns for a few more times.

How to Cook Simple Ginger and Garlic Prawns

Drizzle 1 tsp of the prawn oil and turn off heat. Serve hot.

Methi Butter Prawns. Some Butter Coriander for Garnishing. #MethiButterPrawns #PrawnsButter #MethiJhinga #Prawns #MethiPrawns #MasalaPrawns #PoojaChandwani. When methi is in season try out this metthi prawns masala is a very easy recipe.methi when combined with prawns gives perfect methi malai prawns curry. Methi Prawns – Fenugreek Prawns is a delicious Indian recipe served as a Side-Dish.

The aroma of cooking butter prawns (麦片奶油虾) will drift into the sitting room and allure everyone into the kitchen. Methi prawns recipe is a quick and delicious dish. Methi prawns recipe is prepared with the dried fenugreek leaves and very little spices and yet the taste is simply delicious. You can have Methi Butter Prawns using 24 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Methi Butter Prawns

  1. It’s of Prawns-500gms.
  2. You need 2-3 Tbsp of Lime juice.
  3. It’s 1/2 cup of Curd.
  4. It’s of Ginger -1Tbsp chopped.
  5. Prepare of Garlic- 1 Tbsp chopped.
  6. It’s 1 Tbsp of Tandoori paste.
  7. Prepare 1/2 tsp of turmeric powder.
  8. You need 1 tsp of salt.
  9. Prepare of Coriander pwd-1tsp.
  10. It’s of Cumin pwd-1tsp.
  11. Prepare of Red chilli pwd-1tsp.
  12. It’s of Garam masala-1tsp.
  13. You need of For Gravy:.
  14. Prepare of Tomatoes-2 medium.
  15. Prepare of Onion-2 medium.
  16. Prepare of Ginger-2Tbsp.
  17. You need of Garlic-2Tbsp.
  18. You need of Green Chilli-2 nos.
  19. Prepare 1/2 cup of Methi leaves.
  20. You need 1/2 tsp of turmeric powder.
  21. You need 1 tsp of salt.
  22. It’s of Coriander pwd-1tsp.
  23. It’s of Red Chilli pwd-1tsp.
  24. You need of Garam masala pwd-1tsp.

Methi Prawns Recipe, How To Make Methi Prawns Recipe. Methi Prawns is a very popular curry cooked in the major sub-continental region of India and Pakistan,Methi Prawns is an excellent dish. Butter Prawn – buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and Butter Prawn is a relatively new Malaysian creation-combining the best of Malay, Chinese, Indian. Prawns, prawns and more of prawns.

Methi Butter Prawns step by step

  1. For marination- First take grated ginger & garlic paste, tandoori Masala, curd,lime juice..
  2. Add all spices. Add the prawns and stir to coat. Cover & refrigerate for 3- 4 hrs..
  3. Heat 1 Tbsp butter in a thick pan. Add marinated prawns. Cook for few mins until light golden. Cover it with lid & let it cook for 2-3 mins. Remove from pan..
  4. For the Gravy- Heat 1 Tbsp butter add chopped ginger & garlic. Cook for 1 min. Add onion & cook till onion become translucent..
  5. Add green chilli & tomatoes. Cook on low flame for 3-5 mins..
  6. Add all the spices & stir continuously. Add methi & cook for 4-5 mins. Pour the left over marination mixture in gravy..
  7. Add 1 cup water. Now add the prawns in the gravy. Cover the lid & cook for 10-12 mins..
  8. Methi prawns is ready. Garnish with coriander leaves..

A wide variety of small crustaceans, tiny relatives of the Taste : Mild. Ingredients for Palak Methi Prawns Recipe. Melt the butter in a wok or heavy frying pan over medium-high to high heat. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the.

Spicy Prawns Pickle. Heat quarter cup of oil in a pan and add in the prawns and the red chilli powder. Remove from heat and set aside. Spicy Prawn Pickle – How to make spicy prawn pickle with step by step illustration.

So here it is, the first one in the list. Heat oil in a pan & fry the fish/prawns. Prawn Pickle Recipe, Learn how to make Prawn Pickle (absolutely delicious recipe of Prawn Pickle ingredients and cooking method) A jar full of prawns that have been marinated in a spicy mix, and then deep fried to perfection. You can cook Spicy Prawns Pickle using 24 ingredients and 9 steps. Here is how you cook that.

Ingredients of Spicy Prawns Pickle

  1. Prepare of For Marinating Prawns:.
  2. It’s 500 gms of Jumbo Prawns.
  3. You need 1 tsp of Salt.
  4. Prepare 1 tsp of Turmeric Powder.
  5. You need 2 of Juice of Lemons.
  6. Prepare 1 tsp of Pepper Powder.
  7. It’s 1 tsp of Garam Masala Powder.
  8. You need 1 tsp of Kashmiri Red Chilli Powder.
  9. It’s 2 tsp of Ginger-Garlic Paste.
  10. It’s of For Cooking Prawns:.
  11. Prepare 1/4 cup of Cooking Oil.
  12. Prepare of For the Pickle:.
  13. It’s 1/4 cup of Cooking Oil.
  14. Prepare 6-8 tbsps of Ginger (Finely Chopped).
  15. Prepare 6-8 tbsps of Garlic (Finely Chopped).
  16. Prepare 20-25 of Green Chillies (Finely Chopped).
  17. You need 1/4-1/2 cup of Vinegar.
  18. Prepare of Masala Powders:.
  19. Prepare 1 tsp of Turmeric Powder.
  20. Prepare 2tsps of Kashmiri Red Chilli Powder.
  21. You need 2tsps of Red Chilli Powder.
  22. Prepare 2 tsps of Mustard Seeds Powder.
  23. It’s 1 tsp of Methi Powder.
  24. Prepare 1 tsp of Salt.

Theyll make the perfect accompaniment to any meal. This Prawn Pickle recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Goan Prawn Balchao is a fiery dish from the Indian coastal state Goa. This is made with prawns in a tangy and spicy chili and tamarind sauce and tastes like pickle.

I love eating out in restaurants but I hate deciding what to have! Usually there are 3 or 4 things that I would like to eat and I can never decide what to go for. And whatever I choose, I always find myself wishing I had gone for something else. Consequently, I love eating in tapas restaurants! I don’t have to decide…I can try a little bit of everything!! And all the dishes are so delicious: Patas Bravas, Spanish Tortilla, Chorizo al Vino, Manchego cheese, …but my favourite is always Gambas al Ajillo.

How to Cook Simple Ginger and Garlic Prawns

In this delicious dish, prawns are sautéed in oil infused with garlic and chilli, then finished with a squeeze of lemon juice and sprinkled with paprika and parsley. I could happily eat a whole bowlful on my own. And the best thing is there’s always loads of delicious garlic and chilli infused oil left to dip your bread into even after you’ve eaten the prawns.

Making this tapa at home is really easy peasy. It can be made in one pan, in less than 10 minutes and only uses 7 ingredients. It makes a great starter or can be served with a selection of other tapas and crusty bread for a simple but impressive supper. The recipe below serves 2 as a starter or 4 as part of a selection of other tapas. To go with this dish I would serve a Fino Sherry or a Spanish Garnacha rosé.

Say hello to your new favourite weeknight meal. Quick and easy, pan-fried garlic prawns with soy sauce, garlic, and green onions is a simple Chinese stir-fry dinner bursting with so much flavour that can be served, from prep to table, in under 15 minutes. Mind blown.

How to Cook Simple Ginger and Garlic Prawns

It takes about 5 minutes to prep and less than 10 minutes to cook. No joke. In 10 minutes, you can make an impressive, mouth-watering, flavourful seafood meal for yourself, or your family and friends.

Ingredients in Garlic Soy Sauce Prawns

  • vegetable oil – essential for stir-frying.
  • prawns – 10 prawns, peeled and deveined. This is a small batch meal perfect for one person.
  • sauce – made with soy sauce, Chinese cooking wine, brown sugar
  • garlic – adds flavour.
  • water – keeps the sauce from drying out during the cooking process.
  • green onions – added at the end for flavour.

How to Cook Simple Ginger and Garlic Prawns

How to Make Pan-Fried Garlic Prawns with Soy Sauce

  1. Make the sauce. In a small bowl, combine soy sauce, cooking wine and brown sugar. Stir and set aside.
  2. Stir-fry. Heat oil in a frying pan. Add garlic and sauté over medium heat until it starts to brown. Add prawns and sauce (from step 1). Stir for 1 minute. Fry for 3-4 minutes on each side. When you are flipping the prawns halfway, add the water.
  3. Serve. Add green onions and serve.

How to Cook Simple Ginger and Garlic Prawns

How to Serve Soy Sauce Garlic Prawns

This is a small batch recipe perfect for one or two people (10 prawns). You can easily double or triple the recipe to serve a crowd. I love to serve these prawns on their own as an appetizer or as full-on meal over some coconut rice, fried rice or noodles. They are also really good with mashed potatoes.

Mumbaiya Garlic Butter Prawns melt in the mouth and they are super easy to cook using a handful of ingredients.

How to Cook Simple Ginger and Garlic Prawns

Mumbaiya Garlic Butter Prawns melt in the mouth and they are super easy to cook using a handful of ingredients. This dish gets ready in just under 20 minutes. They are perfect to serve as a starter or serve them as a side sig along with your meal.

Serve Butter Garlic Prawns as a side dish along with Prawn Coconut Curry and Rice for a weekday meal.

If you like this recipe, you can also try other Prawns recipes such as


  • 10 Prawns , cleaned
  • 15 cloves Garlic , finely chopped
  • 1/2 Lemon juice
  • 1/2 teaspoon Rock Salt
  • 1/2 teaspoon Red Chilli flakes
  • 1 teaspoon Black pepper powder
  • 1/2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • Salt , to taste
  • Coriander (Dhania) Leaves , as required (chopped)

How to make Butter Garlic Prawns Recipe

To begin making the Butter Garlic Prawns recipe, sprinkle some salt over the cleaned prawns and keep them aside.

Heat up a skillet or a flat surface pan and add olive oil + butter into it. Olive oil saves the butter from burning.

Once the butter gets melted, then add chopped garlic into it. Keep it cooking still you start getting the aroma of garlic.

Next, add the seasoned prawns into it and cook for 2-3 minutes on low heat.

Now add red chilli flakes, rock salt and black pepper powder into the prawns and mix everything properly.

Now cover the pan and cook for another 3 to 4 minutes. Check if prawns have cooked properly.

Once prawns are ready, check the salt and turn off the stove. Add the lemon juice into the prawns and give it a good mix again. Garnish it with fresh coriander leaves and serve.

Serve Butter Garlic Prawns as a side dish along with Prawn Coconut Curry and Rice for a weekday meal.

Tiger Prawns in a sweet chilli sauce with pan-fried garlic, sautéed red peppers and mangetout.

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Tell Me More

Garlic, chilli and prawns is a match made in heaven. Sweetness, heat and salty seafood in perfect harmony.

How We Make It

First we slowly fry garlic, ginger, lemongrass and chilli sauce to release their flavours. We then add fish sauce, lime juice, white wine vinegar, tomato purée, light soy sauce and a touch of sugar to give the sauce a balanced sweet and sour flavour. Lastly, the tiger prawns are garnished with stir fried red peppers, sliced garlic, water chestnuts and mangetout.

Did you know: Water chestnuts are not a nut, but instead come from aquatic plants that grow in marshy environments. Their unique ability to maintain their crunch even after cooking make them popular garnishes for Asian dishes.


Typical Values Per 100g Per Portion
Energy (kJ) 377 905
Energy (cal) 89 214
Protein (g) 7.2 17.3
Carbohydrate (g) 12 28.8
of which: sugars (g) 9.4 22.6
Fat (g) 1.4 3.4
of which are saturates (g) 0.2 0.5
Fibre (g) 0.8 1.9
Sodium (g) 0.32 0.78
Salt (g) 0.8 1.95

Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.



We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

serves 1

Tiger Prawns (28%) [Crustaceans], Water, Red Peppers (18%), Water Chestnuts, Mangetout (8%), Sugar, Garlic (4%), Cornflour, White Wine Vinegar [Sulphites], Rapeseed Oil, Tomato Puree, Salt, Red Thai Chilli Sauce [Sulphites], Light Soy Sauce [Wheat Gluten, Soya], Thai Fish Sauce, Ginger Puree, Lemongrass Puree [Sulphites], Lime Juice.

Red Thai Chilli Sauce contains: Red Chilli, Sugar, Garlic, Sunflower Oil, Lemon Juice, Ginger Puree, Frozen Lemongrass, Salt, Ground Coriander. Ginger Puree contains: Ginger Puree, Acidity Regulator: Citric Acid. Lemongrass Puree contains: Lemongrass, Lemon Juice, Salt. Thai Fish Sauce contains: Water, Anchovy Fish Extract, Salt, Sugar. Light Soy Sauce contains: Water, Soybeans, Salt, Wheat Flour, Preservative: Potassium Sorbate. This product is made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

serves 2

Tiger Prawns (28%) [Crustaceans], Water, Red Peppers (18%), Water Chestnuts, Mangetout (8%), Sugar, Garlic (4%), Cornflour, White Wine Vinegar [Sulphites], Rapeseed Oil, Tomato Puree, Salt, Red Thai Chilli Sauce [Sulphites], Light Soy Sauce [Wheat Gluten, Soya], Thai Fish Sauce, Ginger Puree, Lemongrass Puree [Sulphites], Lime Juice.

Red Thai Chilli Sauce contains: Red Chilli, Sugar, Garlic, Sunflower Oil, Lemon Juice, Ginger Puree, Frozen Lemongrass, Salt, Ground Coriander. Ginger Puree contains: Ginger Puree, Acidity Regulator: Citric Acid. Lemongrass Puree contains: Lemongrass, Lemon Juice, Salt. Thai Fish Sauce contains: Water, Anchovy Fish Extract, Salt, Sugar. Light Soy Sauce contains: Water, Soybeans, Salt, Wheat Flour, Preservative: Potassium Sorbate. This product is made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

A tasty dish with little preparation, steamed garlic prawns with vermicelli only takes a few minutes to cook. Read my post to learn how to make this classic dish packed with flavours.

How to Cook Simple Ginger and Garlic Prawns

When dining out, prawn dishes are what I most frequently order. Provided they are fresh, they are always delicious regardless of the style of dish. Today I’m sharing one of my favourite prawn dishes that involves very little effort: Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾).

Three simple steps to cook

Prawns have a beautiful taste on their own and usually require a minimum amount of preparation. In Chinese cuisine, prawns and other seafood are often briefly steamed to preserve their natural flavour. Steamed garlic prawns with vermicelli is a classic dish often served on special occasions. It tastes great and looks sophisticated. In fact, it’s super easy to prepare. Here are the three simple steps

  1. Place soaked vermicelli on a plate then top with peeled prawns.
  2. Fry garlic and chilli for a few seconds then mix with other condiments.
  3. Pour the sauce over the prawns then steam for 5 minutes.

How to Cook Simple Ginger and Garlic Prawns

Garlicky, spicy and savoury

There is no doubt that prawns and garlic are a perfect pair. So be generous with the garlic. The use of minced fresh chilli is my personal touch. It gives the dish another dimension in flavour. In my version of steamed garlic prawns, I briefly fry garlic and chilli in oil before mixing with other sauce. This will maximise their flavour.

I use light soy sauce, rice wine, white pepper, sugar and salt to make up the sauce. If you have shop-bought seasoned soy sauce for seafood to hand, you can simply use that instead.

How to Cook Simple Ginger and Garlic Prawns

Vermicelli absorbs all the flavour

In this dish, vermicelli refers to Chinese mung bean vermicelli noodles (Fen Si, 粉丝) , a widely used ingredient in Chinese cuisine. Unlike regular noodles, they are seldom served as a staple food. You can find them in stir-fry, salad, stew, soup or steamed dish like this one.

Mung bean vermicelli noodles come in a dry form so soaking beforehand is always required. When cooked, they become very soft, transparent and slippery. Having a rather plain taste, they are great at absorbing flavours from other ingredients and sauces. Also, in my post on “How to make great dumpling fillings” I suggest you add vermicelli noodles to absorb excess liquid if your vegetarian/vegan filling seems too wet.

How to Cook Simple Ginger and Garlic Prawns

How to Cook Simple Ginger and Garlic Prawns

Looking for more inspirations for cooking fish & seafood? Check out other recipes on the blog:

How to Cook Simple Ginger and Garlic Prawns

Who doesn’t love seafood? This Prawns in Tomato Sauce recipe is another simple and quick prawns stir fry which you can enjoy anytime.

Okay,nothing to hide.I love seafood!

This is another seafood recipe that takes only a few minutes to cook. Adapted from Chinese cuisine this prawns in tomato sauce is really easy to cook and you will need only a few ingredients.

Last few months we didn’t have much eating out or any traveling. Due to the Covid-19 situation it was the hardest time to stay at home in order to prevent the virus spreading. Therefore home cooking was the best available option while we also had chances to taste home delivered food.

This is the time I had to be creative with our daily menu planning in order to keep the home cooked food enjoyable. Instead of Sri Lankan staples I also tried recipes from other cuisines to make our food more pleasurable. This prawns in tomato sauce is such a recipe I cooked together with fried rice.

You do not need many ingredients or different sauces to cook this prawns stir fried in tomato sauce. With few ingredients and within few minutes, a delicious stir fried prawns in tomato sauce is ready to serve.

Try this recipe. And let me know how it tasted.

How to Cook Simple Ginger and Garlic Prawns

Recipe: Prawns in Tomato Sauce


5-6 large prawns

1 tspn ginger garlic paste

2 green chilies sliced

1 big onion sliced

3 tbs tomato sauce

1 tsp. red chili powder

1/2 cup of warm water

2 tbspn cooking oil

Salt as per taste


Step 1 : Prepare ingredients

Wash, Clean and remove veins of prawns. I didn’t remove the heads or shells of the prawns for this recipe in order to make it looks like a restaurant style recipe. However you can remove the heads from the prawns as you like.

Cut green chilies and onions into bite size pieces. Keep aside.

Prepare ginger garlic paste by grinding few garlic cloves and a piece of ginger together. Keep aside.

Step 2 : Cooking

In a pan, heat cooking oil.

When oil is hot add prawns and stir-fry. When the colour of the prawns turns in to red/orange, add ginger garlic paste to the pan. Mix well.

When the ginger garlic paste turns into brown add the sauce to the mix.

Then add chili powder, sugar and salt.

Add warm water to the mix until you get the desired consistency.

Add onion and green chili to the mix.

Simmer in low flame for another 1-2 minutes until all combine well.

Check the taste and adjust salt if necessary.

A delicious prawn dish in tomato sauce is ready to serve with fried rice.

Garlic Chili Prawns recipe easy to make at home

How to Cook Simple Ginger and Garlic Prawns

Garlic Chili Prawns Recipe: If you are fond of eating seafood, you will get this recipe of Garlic Chilli Prawns. Prawns are made with Garlic and Chili. It is very easy to make, it can be made in just 25 minutes. You can also serve it at an at-home dinner party.

  • For how many people: 4
  • Preparation Time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Difficulty: Easy

Garlic Chili Prawns Ingredients

  • 4 prawns
  • 3 tbsp extra virgin olive oil
  • 7-8 garlic cloves, cut into pieces
  • 3-4 whole red chilies, sliced
  • Salt to taste

How to make Garlic Chilli Prawns

  1. To clean the props, separate the shells.
  2. Heat the oil in a pan, add garlic and ginger to it. Cook it for a minute.
  3. Now put the prawns in it and fry it for 30 minutes now. Now add salt to it.
  4. Let it cook for one more minute and cook it by covering half.
  5. When its color starts appearing pink, turn off the gas and serve it hot.

Key Ingredients: Prawns, Extra Virgin Olive Oil, Garlic Buds, Whole Red Chillies, Salt

Talking about slow & fast food

Here is a Jamie Oliver-esque recipe… simple, delicious, easy and FAAAAST!

When purchasing prawns, I prefer to buy local (Australian) produce. Most fish mongers are happy to sell them to you frozen (not thawed) prawn meat, which you can keep in the freezer at home, ready to go. Just make sure you wrap them in airtight bags…no one likes prawn scented ice cream!!

What you will need:

8-12 raw peeled prawns

3-4 tbs sesame oil

1 tbs vegetable oil

1 tbs sesame seeds

3 cloves garlic, crushed

5cm sliced ginger

2 bunches of Chinese broccoli cut into 10cm pieces (approx 6-8 stems per bunch)

1/2 cup oyster sauce

How to prepare:

Set the rice to cook as per instructions on the packet.

Combine the peeled prawns with 2 cloves of garlic, all of the ginger, sesames and the sesame oil into a bowl and set aside.

In a wok or flat non stick pan. Heat 3 tbs sesame oil and vegetable oil on medium heat.

When hot, add the remaining clove of garlic and the Chinese broccoli. Set the heat to low/medium. Add the oyster sauce, mix and place a lid over the pan to fry/steam the broccoli. Stir the broccoli every couple of minutes and cook until just tender.

Remove from the pan and leave in a warm spot.

How to Cook Simple Ginger and Garlic Prawns

How to Cook Simple Ginger and Garlic Prawns

Using the same pan, add a drizzle of sesame oil, set the heat on high and cook the prawns.

How to Cook Simple Ginger and Garlic Prawns

While the prawns are sizzling, drain and spoon the rice onto a plate. Top with the broccoli.

Once the prawns have turned pink and the sesames/garlic/ginger turns crispy remove from the heat and spoon over the broccoli. Be sure to spoon out the crunchy bits too. Drizzle any remaining oyster sauce from from the broccoli over the dish.

How to Cook Simple Ginger and Garlic Prawns

Fire up the BBQ because this weekend is going to be a scorcher. If you’re enjoying some al fresco dining while the weather’s hot, this mouthwatering prawn recipe is for you.

There’s something we hold close to our hearts about getting the BBQ out and enjoying dinner outside. Like a little taste of being on holiday, sat in our gardens with sunscreen slathered all over our faces and a cool, refreshing glass of something in hand, we couldn’t be happier.

Which means, we’re often on the hunt for the best BBQ recipes out there to make this already joyous experience even better. Enter: Justine Murphy, founder of luxury food and lifestyle brand mymuybueno and her delicious new cookbook which is brimming with recipes perfect for summer.

You see, Murphy has lived in Mallorca, Spain, for years and fresh, summary lunches outside with her friends and family is just a normal day in the life of. So, she has more than a few recipes up her sleeve that are perfect for a sunny weekend.

We particularly love this prawn recipe because it can be cooked on the barbecue or griddle, it’s quick and easy to prepare, and a wonderful way to just enjoy prawns and get stuck in.

BBQ prawns ingredients to serve four people:

  • 100g unsalted butter, chopped and softened
  • 2 cloves of garlic, peeled and grated
  • 1cm ginger, peeled and grated
  • ½ red bird’s eye chilli, finely chopped
  • ½ tsp flaked sea salt
  • 1-2 tbsp fresh parsley, finely chopped
  • 1 tbsp sunflower oil
  • 16 large raw prawns, deveined with shells on
  • Grind of black pepper
  • 1 lemon, cut into wedges

BBQ prawns method:

  1. Place the butter, garlic, ginger, chilli, and salt in a small saucepan over a medium heat until the butter has melted and is bubbling. Remove the pan from the heat and stir in a tablespoon of chopped parsley.
  2. Heat a barbecue or griddle pan and using a silicone brush, brush the grill rack or pan with the sunflower oil.
  3. Thread the prawns onto 16 metal skewers from the tail, so the heads are at the top of the skewer. Place each prawn skewer on the heat and cook for 3 minutes on each side, until they are pink and you can see some charring. Brush the prawns while cooking with your flavoured butter. If they are really large prawns, you can cook them for a little longer, but it’s better to undercook fresh prawns, as the residual heat will finish the process, than to overcook them, making them hard and dry.
  4. Place the cooked prawn skewers onto a platter, and pour over the remaining flavoured butter. Top with parsley, a pinch of salt and a grind of black pepper.
  5. Serve with the lemon wedges. These are delicious peeled and dipped in aioli. Have a finger bowl and lots of kitchen paper available.

The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. The prawns are so delicious.

How to Cook Simple Ginger and Garlic Prawns

Chinese New Year is just around the corner. Are you still searching for ideas of planning Chinese New Year menu?

Here comes a good one to put on your menu. Well, this dish is also suitable for any days throughout the year. It’s a no-brainer dish and quick to be done. Not only is this dish flavoursome, but also it’s full of nutrients.

These large tiger prawns I used were so big. From head to tail, it’s long as my palm. They were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course.

How to Cook Simple Ginger and Garlic Prawns

Since I love more flavours developed in this dish, I pan-fried the prawn with shells on. Yet, you may shell the prawns before cooking for convenience if you have young kids at home.

Garlic Butter Tiger Prawns Recipe

(Printable recipe)
By Christine’s Recipes
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

How to Cook Simple Ginger and Garlic Prawns


  • By heating some oil with butter, it helps the butter not to burn too quickly.
  • The taste of this dish will be enriched with frying the shells together. For convenience, you may shell the prawns before cooking.
  • The amount of butter can be adjust to your preference. Either unsalted or regular butter will work.
  • The prawns I used were very large with shells. So I cover the pan and cook for a little while to help the inside cook through. If you use smaller prawns, you may skip this step. If the prawn meat doesn’t sticky to the shell, it’s cooked through.
  • I used Chardonnay, a kind of dry white wine. You may use any wine you like.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Garlic Ginger Beef and Broccolini. In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Pour out the beef and veggie mixture onto one side of the baking sheet. Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper.

Just about anything tastes amazing when it’s tossed with tamari, toasted sesame oil, garlic, and ginger, and broccolini is no exception. Simple, clean, and totally satisfying, this easy side provides a dose of green to balance out the scallion pancakes and sticky, saucy chicken on your table. Chipotle Sweet Potato Soup With Spiced Pecans With Olive Oil, Medium Yellow Onion, Celery, Garlic, Sweet Potatoes, Chicken Broth. You can have Garlic Ginger Beef and Broccolini using 22 ingredients and 6 steps. Here is how you cook it.

Ingredients of Garlic Ginger Beef and Broccolini

  1. You need of Beef (Roughly 1 pound).
  2. You need of Marinade.
  3. It’s of Ginger.
  4. Prepare of Garlic.
  5. You need of Squirts Hoisin Sauce.
  6. It’s of Big Shakes Oyster Sauce.
  7. Prepare of Fish Sauce.
  8. It’s of Soy Sauce.
  9. You need of Hot Sauce (Optional).
  10. You need of Chilli Flakes (Optional).
  11. It’s of Black Pepper.
  12. You need of Sugar.
  13. Prepare of Lime Juice (1 Lime).
  14. Prepare of Olive Oil.
  15. You need of Broccolini.
  16. You need of Chilli Oil.
  17. You need of Garlic.
  18. It’s of Ginger.
  19. Prepare of Chilli Flakes.
  20. You need of Fish Sauce.
  21. You need of Salt.
  22. You need of Pepper.

The beef is tender and flavorful, while the broccoli is nice and crisp. It is the same version that I have been making for my family as far Start the stir-fry process with the broccoli. Ginger, dark sesame oil, and garlic add a rich and delicious Asian flavor to this beef and broccoli stir-fry. Transfer the beef to the Crock-Pot or slow cooker.

Garlic Ginger Beef and Broccolini instructions

  1. Prepare your marinade by getting your wet ingredients into a bowl. Add the dry ingredients and whisk vigorously. Dump into a large freezer bag along with beef. Marinade at least 2 hours. Turn the bag over half way through. I don’t know if there is science behind it, but it makes me feel better..
  2. Remove beef from fridge and get it on the skewers. Put a little oil in a pan and get it hot. You can cook down the remaining marinade as a sauce. I don’t recommend going heavy on it though. Just a drizzle at the end..
  3. Cook the beef on a Med-High setting for about 3 minutes on one side and 2 minutes on the other. Use your judgement..
  4. Boil the broccolini for about 3 minutes to get the bitterness out. Immediately submerge in cold water..
  5. Get the chilli oil hot with the garlic and ginger. Add in the broccolini. Heat it with the fish sauce and seasonings. Pan fry until fork tender, but leave a little crunch..
  6. Drizzle a little of the reduced marinade on the beef. Serve with white rice..

Whisk together the garlic, scallions, ginger, rice wine vinegar, soy sauce, beef broth, and hoisin sauce Make the broccolini: Steam the broccolini until just tender. Add the ginger, a generous pinch of salt, and the garlic cloves (if using). With clean hands, toss the broccoli until it is evenly coated Transfer the broccoli to a serving platter. If you roasted some garlic cloves, squeeze them from their skins and dab the roasted garlic. This easy recipe for keto beef and broccoli is wonderfully flavorful and very easy to make.

White wine garlic prawns is the perfect, easy appetizer/starter and makes a great fast dinner served with crusty bread for mopping up the white wine sauce.

How to Cook Simple Ginger and Garlic Prawns

What is it about prawns/shrimp? Using them in a recipe almost always guarantees a showstopping result and people swiping their fingers through their plates to make sure not one drop of deliciousness is wasted. These easy, fast white wine garlic prawns are no different. They are absolutely drool-worthy.

And not only are they totally delicious, this recipe only takes 15 minutes to make before you get to dig in. Garlicky, white wine, buttery prawns? Yes please! I love how the white wine emulsifies with the butter, creating a creamy sauce so delicious, you’ll want to drink it. But that’s where the bread comes in. Toast a few slices of sliced ciabatta/baguette in a griddle pan and use to mop up all that white wine garlic sauce. Are you drooling yet?

How to Cook Simple Ginger and Garlic Prawns

How to make white wine garlic prawns

Use good quality prawns, frozen is fine but make sure they are plump and juicy. Peel and de-vein the prawns, leaving their tails on (this acts as a nifty little handle when eating). Heat a large pan or skillet over high heat. Add butter and allow to melt then add the prawns. Fry until golden brown and opaque before adding the garlic, white wine, lemon juice and parsley. Shake the pan to swirl the ingredients together. This will allow the butter and wine to emulsify and make a creamy sauce. Season to taste with salt and pepper and serve.

28th February 2016 – By Michelle Minnaar
This post may contain affiliate links.

Celebrating Greedy Gourmet’s 9th birthday with a beautiful prawn dish, laced with garlic and butter. Something super simple to make at home!

How to Cook Simple Ginger and Garlic Prawns

Love seafood? Check out these cookbooks!

  • My Kitchen Table: 100 Fish and Seafood Recipes
  • Fish & Shellfish
  • Rick Stein’s Seafood
  • Nathan Outlaw’s Fish Kitchen
  • Rick Stein: From Venice to Istanbul

Just how exactly do you establish the birthday of a blog? Is it when you register its domain name? Installed the software? Or only when you published the first post? For me these steps were a few months apart so I’ve settled on the first post published which happened to be in February 2007.

Wow, so much has changed since that first post. I was heavily pregnant at the time with my first child, Gabriel. My world changed forever when he was born. I still felt like a stranger in a foreign country which I now comfortably call home. We lived in a tiny village where nothing, except gossip, ever happened. Now I happily live in Chelmsford, a proper city in comparison. I was married, now I’m not. I was in my 20’s. Now I’m in my 30’s. Although I was proud of my photos at the time, now I’m even prouder. I’m still me but evolved into an even greater version of myself.

How to Cook Simple Ginger and Garlic Prawns

What hasn’t changed is this original recipe. It tasted wonderful back then and it still does. Every month or so when my prawn craving hits I visit the local Chinese shop for a box or two or three of frozen prawns. (Top tip: they are much cheaper than in the supermarkets.) Finding the Chinese shop in Chelmsford proved to be a bit of an adventure and when I finally found it I was aghast that there weren’t any shell-on prawns in stock. I ended up ordering a few kilos and when I swang by to pick up my prize I was dismayed that they were missing their heads.

“Why do you want the heads?,” the Chinese couple asked me. “Because I eat them,” I replied. The irony wasn’t lost on me. Here, people from a country renowned for eating dogs, snakes and other dodgy things from a westerner’s perspective, looked at my practices with incredulity. Whatever. I refuse to be apologetic for loving prawns’ mushy brains, which happened to contain most of the flavour.

How to Cook Simple Ginger and Garlic Prawns

A lot of people are put off by the shells and the prospect of getting their hands dirty. Their loss, I say. Just like meat on the bone has much more flavour than their boneless counterparts, the same counts for shell on and off seafood. I’ve bought boiled up prawns from the shop that tasted worse than cardboard. Raw, frozen shelled prawns don’t fare much better in the flavour department either. Do yourself a favour and try the shelled version because you’ll never look back again. As for getting your hands dirty… if you have soap and water close by then there is no issue.

How to Cook Simple Ginger and Garlic Prawns

Tiger prawns have this somewhat unappealing blue, grey hue about them. Once they get cooking they turn pink. Before cooking, you will need to devein them – a handy tutorial.

That’s it, folks. I look forward to another year of blogging!

What is your favourite way of enjoying prawns?

Recipe submitted by matpacker

How to Cook Simple Ginger and Garlic Prawns

How to Cook Simple Ginger and Garlic Prawns

How to Cook Simple Ginger and Garlic Prawns

  • 0:15 PREP • 0:5 COOK
  • 4 Ingredients
  • Serves 1-2

Here’s a really basic, quick, simple, fast recipe for Garlic King Prawns. it’s almost so simple that I don’t need to give you instructions, but I will anyway cause I’m nice like that.



First thing you’ll need to do is shell and devein the prawns, try and leave the tails on as well as they present better on the plate. Make sure you give them a good wash afterward, and pat them dry with some kitchen towel.

Thinly slice your garlic and chillies, once completed you’ll need a big, heavy based, pan or wok. Put some oil in the pan / wok about 1 cm deep, or enough to cover most of a prawns width.

Put the sliced garlic and chillies into the oil and heat it up slowly. The idea here is that you’re not trying to cook the garlic and chilies, you’re trying to infuse their flavour into the oil. If the oil starts to bubble away like it’s frying then the heat is up too high, lower it just a bit.

Give the garlic and chili about 7-10 minutes in the oil before adding the King Prawns.

Time to add the King Prawns. Place them in the oil, careful not to splash the oil on yourself! Once all the Prawns are in you can turn the heat up a bit, we want to get some colour on the King Prawns.

The King Prawns should only take a couple of minutes to cook all the way through, you’ll know when they are cooked because they go a nice pink colour.

Now that your King Prawns are finished cooking it’s time to plate up.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1737kj
  • Fat Total 50g
  • Saturated Fat 9g
  • Protein 275g
  • Carbohydrate 32g
  • Sugar 6g
  • Sodium 11332mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by How to Cook Simple Ginger and Garlic Prawns

I like to keep this one really simple so that the Garlic King Prawns are the star of the show, a handful of mixed lettuce lightly dressed, and some nice crusty bread.

Serve it with a crisp white wine and that’s about it. Enjoy!

With snow peas & butter beans

Nutrition per serving
Of an adult’s reference intake

Jamie’s Dinners


  • olive oil
  • 12 large Australian Green banana prawns , responsibly sourced
  • 1-2 fresh chillies
  • 1 bunch of spring onions
  • 4 large handfuls of snow peas
  • 500 g ripe tomatoes
  • 2 large handfuls of frozen peas
  • 2 x 410 g tins of butter beans , or cannellini beans
  • sea salt
  • freshly ground black pepper
  • ½ bunch of fresh flat-leaf parsley
  • 1-2 lemons
  • 4 slices of quality bread , such as sourdough or ciabatta

Jamie’s Dinners

Share this Recipe


1. Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns.

2. Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in 3 tablespoons of oil.

3. Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions.

4. Add the snow peas and give the pan a good shake, then add a splash of water. Pop a lid or some tin foil on top and let everything steam for 1 minute. Place a griddle pan on a medium heat to warm up.

5. Meanwhile, roughly chop the tomatoes. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans. Stir everything together and simmer for 1 to 2 minutes, or until softened. Season to taste.

6. Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from 1 lemon, adding a squeeze or two more, if needed.

7. Grill the bread on the hot griddle for 1 to 2 minutes on each side, or until nicely golden. Divide everything between 4 plates, then tuck in. This is delicious served with rice or couscous, if you prefer.

To take the flavour up a few notches, rub the surface of the grilled bread with the cut side of a halved garlic clove or cherry tomato – super simple, but incredibly delicious.

Using fresh-caught Hawkesbury River school prawns, chef Martin Boetz shows you how to make garlic prawns in butter and chilli in epsiode 17 (part 2) of Cooks Co-op. Marty’s top tips: Choose the small, sweet school prawns so that once they’re cooked, you can eat the soft shells and tails. Then serve these delicacies with a round of fresh lemon and plenty of crusty bread! Here’s the recipe.


500g school prawns (we used Hawkesbury River school prawns)

5 cloves garlic, crushed

1 small red chilli, thinly sliced

50ml verjuice, optional

½ tsp chilli powder, or to taste

Zest of 1 lemon

Small bunch Italian parsley, leaves picked & roughly chopped

Salt & cracked black pepper, to taste

Extra chopped mixed herbs, lemon wedges and crusty bread, to serve


Remove heads from prawns, if desired. If leaving heads on, trim long whiskers to make it easier to separate prawns. Pat prawns dry on absorbent kitchen paper.

Melt butter and oil in a large, heavy based, non-stick frying pan over a medium heat until sizzling. Add garlic and chilli. Cook, stirring for about 3 minutes to infuse oil. Add capers. Add verjuice, if using, and bring to a simmer.

Add prawns and stir until they change colour. Cook for a further 4 minutes, then stir in chilli powder, zest and parsley. Season with salt and pepper.

Transfer to a serving dish and serve immediately. Sprinkle with extra mixed chopped herbs to garnish. Squeeze lemon wedges over prawns and serve with crusty bread.

These spicy Stir Fry Prawns With Garlic And Chilli can be made pretty fast and with very few ingredients. They are perfect choice for supper. And they taste so good that you will make the dish again and again.

You can replace prawns with paneer, mushroom, parboiled baby potatoes, or chicken, and they will all taste great.

I associate winters with various soups, and love to eat paneer kulcha with spinach and corn curry. Stir Fry prawns and stuffed grilled pomfret are the two seafood dishes hugely popular in my home.

Sear the prawns

First of all shell and de-vein the prawns. You may keep the tails intact if you desire. I get it done from the shop itself. Fry the prawns in hot oil to seal in all the juices. This searing of prawns helps to get a crunchy texture on the outside, and also adds depth to the flavor.

How to Cook Simple Ginger and Garlic Prawns

Sear the prawns till they turn golden

How to make flavorful sauce

When the prawns turn golden brown, and become crunchy, take them out from the pan. Now, in the same oil fry garlic and ginger julienne till they turn golden. I love to add dried red chillies in my stir fries. Their roasted aroma works wonder in any dish. When the chillies are fried, add prawns and a small amount of corn starch. This corn starch thickens the sauce, and also helps in binding the sauce to the prawns.

Add some soya sauce and chilli sauce to the prawns. Also, for blending the flavors add a dash of honey. In place of honey you can use brown sugar, or even white sugar if you don’t have both. Spring onions taste wonderful in Chinese cuisines. Since it is an Indo-Chinese version, I added some spring onions in the mix as well.

Stir fried prawns are ready. It hardly took fifteen minutes to prepare these delicious prawns. Decorate with spring onion greens and cilantro, and serve hot.

How to Cook Simple Ginger and Garlic Prawns

Enjoy stir fry prawns with garlic and chilli made in Indo-Chinese style

Other winter dishes that you may like are hot and spicy mirchi vada, or mild but delicious, cheesy baked stuffed mushrooms.

Recipe of Stir Fry Prawns With Garlic And Chilli

In order to save or take a printout of the recipe, please click on the printer icon in the recipe box below.

Introduction to the Recipe

You simmer prawn is a classic Shandong classic dish. It belongs to Shandong cuisine. Its appearance is ruddy and translucent, and it has a sweet and salty salty sour taste. Milk is particularly suitable for women who are weak, have shortness of breath, have an appetite, have thin yellow muscles, and have low postpartum milk.

Most people can also eat to keep fit, and because the prawns in oil are particularly low in calories, they will not only gain weight but also promote weight loss.


  • 400 grams of fresh shrimp
  • Ginger Foam
  • Garlic Foam
  • Watercress Sauce
  • Vinegar
  • Soy Sauce
  • Wine
  • Tomato sauce
  • Green onion
  • Starch
  • Cooking Wine
  • Pepper
  • 350 grams of prawns
  • 10 grams of spring onions
  • 15 grams of ginger
  • 5 grams of salt
  • 20 grams of sugar
  • 5 grams of rice wine
  • 10 grams of vinegar
  • 200 grams of salad oil
  • 500 grams of prawns
  • 50 grams of lard
  • 100 grams of chicken broth
  • 30 grams of sesame oil
  • 20 grams of garlic
  • 3 grams of salt
  • 10 grams of sugar
  • 5 grams of Shaojiu
  • 2 grams of MSG
  • 10 grams of onion ginger
  • How to make oily prawns

1. Pour the oil into the pan, heat it up, and fry the shrimps until they are golden brown on both sides. Remove and leave the base oil, then add ginger garlic and watercress sauce.

2. Turn on low heat, slowly stir fry, pour cooking wine, stir fry until alcohol evaporates, pour into wine, add tomato sauce, and sprinkle some pepper

3. Pour raw soy sauce, pour shrimp, pour in vinegar and water starch, collect juice, sprinkle some green onions to serve, and prepare a plate of sweet and sour oiled prawns.

How to make oily prawns

1. First remove the fresh shrimp to the whisker, shrimp head, shrimp feet, and shrimp line, then add salt, pour in the rice wine and mix well for 10 minutes.

2. Wash the onion and ginger and chop them into pieces. Then put the pan into the fire, pour in the oil, heat to warm, add the shrimp and fry until the color changes.

3. Heat the oil and pour it into the shrimp again, fry until crispy and remove it, then control the dry oil, then burn the base oil to warm and add the onion ginger

4. Stir-fry the aroma and pour in rice wine and vinegar, add sugar and salt, pour in water, fry evenly after frying, and simmer for 10 minutes until the soup is thick.

How to make oily prawns

1. After cleaning the shrimp for a while, go to the shrimp head, shrimp feet, shrimp whisker, shrimp tail, then cut the back of the shrimp, remove the shrimp line, and cut into three sections.

2. Wash the green garlic and cut into sections. Then put the lard in the pot. After the heat, add the onion ginger, stir-fry the flavor, and stir-fry the shrimp.

3. Pour in Shao wine, add sugar and MSG, pour chicken soup and sesame oil, cover the pot after boiling, and simmer for 5 minutes on low heat

4. Finally, simmer on high fire until the juice is collected, and finally add the garlic to cook for a while.

How to make oily prawns

1. After cleaning the lobster, remove the head and shrimp intestines, then pour the oil into the pot, add ginger, garlic, star anise and other marinades and stir-fry.

2. Then pour shrimp, then add garlic and white sugar and stir-fry evenly. Then pour into beer and cook for another 10 minutes. Then you can add some chili to your spicy friends.

You don’t need to add salt when cooking the oily prawns. There are various seasonings added in it, so you don’t have to worry about the taste being particularly weak.

In addition, the onion, ginger, and garlic should slowly stir fry the scent. When frying shrimp, pay attention to the heat to avoid frying.

However, if you have gout, high uric acid, and arthritis, it is not recommended to eat, so as to prevent high purine from aggravating the disease.

Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that’s a cut above your basic recipes – deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!

What you need for Creamy Garlic Prawns

This recipe might call for a few ingredients that others don’t – namely wine, parmesan and chicken stock. But these are the 3 things that gives the sauce extra depth of flavour so it stacks up to great restaurants. So don’t skip them!

  • Prawns / shrimp – use good quality frozen, thawed, or peel your own (you’ll need 1kg /2lb whole prawns). I used to be a total prawn snob and never used pre peeled frozen ones, but nowadays you can get really good quality ones from the fish markets and good fish mongers;
  • White wine – age old trick used by Chef’s to add extra complexity into sauces by deglazing pans (ie add wine into hot pan after searing meat/prawns to dissolve the precious gold bits stuck to the base of the pan into the sauce = free flavour!). Use any white wine that’s no too fruity (like some Rieslings can be) or too woody (like some Chardonnays). I use Sauvignon Blanc or Pinot Gris, I buy discount bottles for cooking purposes. I keep them for weeks/months in the fridge!
  • Chicken or vegetable stock/broth – as with the wine, this adds an extra depth of flavour to the sauce. Use low sodium so you can be sure your sauce won’t end up too salty;
  • Parmesan – in addition to wine and stock/broth, this is the 3rd power ingredient that makes this creamy garlic sauce extra good. Parmesan is a well known source of umami which is the technical term for “savoury” flavour, and in this recipe it also serves the double purposes of thickening the creamy sauce (instead of using even more cream);
  • Cream – thickened / heavy cream is best because it’s thicker than pure cream which means it needs less reducing to thicken. And full fat is better / thicker than light cream, but this recipe works a treat with low fat too (as well as evaporated milk); and
  • Garlic – because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce.

How to make Creamy Garlic Prawns

  1. Marinade prawns – just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that;
  2. Sear prawns – cook these on medium heat, then remove. Cook in batches to make it easier to control the process so you don’t accidentally overcook them. Nobody likes rubbery overcooked prawns!
  3. Sauce garlic & deglaze pan – cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine;
  4. Reduce wine – simmer rapidly on high heat until the wine is reduced down and you no longer smell the harsh “winey” smell;
  5. Finish sauce – add the stock and reduce that down too, before adding cream. I do this before the cream because it’s faster to reduce it first by itself before adding the cream. Then once the cream is added, it only takes 2 minutes or so to reduce and thicken;
  6. Return prawns into sauce to reheat them gently and bring it all together, then it’s ready to be served!

Here’s a close up photo of the sauce so you can see the thickness. Though actually, it’s a bit thicker than ideal – the sauce had cooled a bit by the time I took that photo.

What to serve with Creamy Garlic Prawns

Serving on a starchy bed worthy of soaking in that creamy sauce is essential. The best is mashed potatoes – to fully optimise the eating experience of every drop of sauce.

  • rice – try it with this Seasoned Rice, though plain white rice or brown rice will be just fine too;
  • creamy Mashed Sweet Potato (someone please remind me to publish the recipe, I have had it waiting to go for months!);
  • Creamy Cauliflower Mash (low carb life essential – and it’s MUCH tastier than you think!);
  • soft white rolls for mopping plates clean (use this No Yeast Sandwich Bread if you have no yeast or no time to wait for dough to rise)

If you want this over pasta, best to use this Creamy Garlic Prawn Pasta recipe instead (need to toss pasta with sauce to get the creamy sauce to stick to the pasta).

Also on the very edge of the above photo, you spy greenery which is essential to round out the meal. On that occasion, it was a handful of mixed leafy greens tossed with my Basic Salad Dressing but you could get a little fancier and use a French Vinaigrette or Italian Dressing, or a simple Balsamic Dressing.

Otherwise, browse through Vegetable Sides and pick a dish based on whatever veg you’ve got. There will be new veggie side dishes added regularly to increase the selection! – Nagi x

How to Cook Simple Ginger and Garlic Prawns

One look is all it took and we knew we had to share! This is the famous 4 Ingredients Garlic Cream King Prawns Recipe and it’s a keeper for sure. Check out this all time favorite now.

How to Cook Simple Ginger and Garlic Prawns

Kim McKosker of 4 Ingredients fame just keeps coming up with the goods. She is a whiz when it comes to simple, home-cooked meals and today we are sharing one of her biggest hits.

This 4 Ingredients Creamy Garlic King Prawns recipe is a home run and we know you are going to love it. This is an example of the recipes you can expect to find in her book.

How to Cook Simple Ginger and Garlic Prawns

Her One Pot, One Bowl Cookbook has been a huge hit. The focus is for simple and easy to recreate recipes.

This is a great addition to your collection and you will love the simplicity of these old-fashioned faves! Get your copy here.

How to Cook Simple Ginger and Garlic Prawns

via 4 ingredients facebook

Garlic Cream King Prawns Ingredients

  • 2 cups (370g or 13oz) rice
  • 16 raw king prawns, peeled and deveined
  • 1 Cup cream
  • 1 tbsp. (2 cloves) freshly crushed garlic

Garlic Cream King Prawns Instructions

Place garlic and cream in a wok or frying pan and over medium heat gently bring to the boil. Reduce heat and simmer for 10 minutes and the sauce will reduce and become thicker.

Add the prawns and cook for 2 minutes or until they have turned orange in color. Kim suggests serving on a bed of rice with steamed veggies. She says it is heaven on a plate!

Kim’s Optional Suggestions:

If you just happen to have a glass of white wine in your hand, add a splash or two to the prawns. Then reduce to intensify the flavor, add a little chili, and top with parsley or shallots.

Kim’s Kitchen Notes

You can buy lactose-free creams on the market like Zymil here in Australia, OR you can use coconut cream. Both work perfectly. Of course, it’s up to you if you prefer to use carnation cream or low-fat cream. Tailor it to your needs and use common sense.

How to Cook Simple Ginger and Garlic Prawns

Kims Kitchen Tips:

At times, members of our 4 Ingredients Team will add half a teaspoon of Tabasco sauce for a bit of a punch.

If you are preparing this dish for a special occasion, a nice dry white wine (2 tbsp) added to the pan and reduced is lovely before adding cream.

Kim says “These are just options, but I can tell you there is absolutely no need to stray from the original 4 Ingredients, it’s perfect as is.”

The tips given are just versatile suggestions as tried and tested by the 4 Ingredients family.”

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Gambas al ajillo is one of the most popular tapas in Spain and it also is one of my favourites. It’s so simple and so fast – pan-fried prawns with garlic and chilli.



Skill level


  • 45 ml (2 tbsp + 1 tsp) olive oil
  • 4 cloves garlic, thinly sliced
  • 450 g (16 oz) raw prawns (shrimp), peeled and deveined
  • 3 tsp dried chilli flakes
  • 1½ tbsp fresh parsley, chopped
  • Manchego cheese, to serve
  • Spanish olives, to serve
  • Toasted or fresh bread, to serve

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Put olive oil in a large frying pan over medium-high heat. Add garlic to the pan (see Note) and cook, stirring, for 2-3 minutes, or until garlic is golden. Stir prawns into the pan and cook for 3 minutes.

2. Flip prawns. Season with chilli flakes and a pinch of salt. Toss prawns and cook for an additional 3-4 minutes, until prawns are firm and pinkish-red. Be careful not to overcook them. Add parsley and stir in. (See Note)

3. Transfer prawns and pan juices to a serving dish or platter. Season with salt. Serve hot with olives, Manchego cheese and bread on the side.


• In The Latin Kitchen, Tigreton explains that he likes to start with the oil at room temperature. “Because if you start with a pan hot and the oil hot, the garlic is going to burn.”

• Tigreton adds a splash of vinegar right at the end of the cooking, which changes up the flavor.