King Prawn with Ginger and Spring Onion SERVES : 2 | PREPARATION TIME 10 MINUTES | COOKING TIME 5 MINUTES 

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King Prawn with Ginger and Spring Onion

ABOUT THE RECIPE 

I have many fond memories cooking this dish in Poppa Wan's restaurant (The Panda) which was located on the outskirts of Leicester city centre. A firm favourite of many of his customers and a dish definitely worth trying. 

METHOD 

Heat oil in a heavy-based deep-sided frying pan or wok. Add minced garlic, onion and ginger and mix thoroughly. After about 1 minute add the remaining veg and stir through, now add the king prawns along with the salt and sugar. 
 
After 1 minute add the oyster sauce and a splash of wine, mix thoroughly and add a splash of stock to create a sauce. To thicken mix the cornflour in a tiny bit of water to create a paste and pour over the now bubbling ingredients, constantly stirring at the same time. 
 
Finish with a dash of sesame oil. 

INGREDIENTS 

10 raw king prawns (no shell) 
1 garlic clove minced 
1 onion sliced 
2 spring onions sliced 
3cm cubed piece of ginger thinly sliced 
1 carrot thinly sliced 
Babycorn 
1/2 tsp Salt (or to taste) 
1 tblsp Oyster Sauce 
1 tblsp veg oil 
1/2 tsp Sugar 
Sesame Oil 
Splash of white wine 
Splash of fish or chicken stock (or water) 
1tsp cornflour 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
King Prawn Ginger and Spring Onion

ABOUT THE RECIPE 

I have many fond memories cooking this dish in Poppa Wan's restaurant (The Panda) which was located on the outskirts of Leicester city centre. A firm favourite of many of his customers and a dish definitely worth trying. 

METHOD 

Heat oil in a heavy-based deep-sided frying pan or wok. Add minced garlic, onion and ginger and mix thoroughly. After about 1 minute add the remaining veg and stir through, now add the king prawns along with the salt and sugar. 
 
After 1 minute add the oyster sauce and a splash of wine, mix thoroughly and add a splash of stock to create a sauce. To thicken mix the cornflour in a tiny bit of water to create a paste and pour over the now bubbling ingredients, constantly stirring at the same time. 
 
Finish with a dash of sesame oil. 

INGREDIENTS 

 
10 raw king prawns (no shell) 
1 garlic clove minced 
1 onion sliced 
2 spring onions sliced 
3cm cubed piece of ginger thinly sliced 
1 carrot thinly sliced 
Babycorn 
1/2 tsp Salt (or to taste) 
1 tblsp Oyster Sauce 
1 tblsp veg oil 
1/2 tsp Sugar 
Sesame Oil 
Splash of white wine 
Splash of fish or chicken stock (or water) 
1tsp cornflour 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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