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Ginger Garlic Prawn (Shrimp) Salad

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“This is called a salad, and it's good, but it's more like a stir-fry served over greens. I'm posting it for Daydream who is looking for prawn and salad type appetisers for Christmas.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the cornstarch and a little of the stock and stir until smooth, Add the remaining stock, soy and sugar.
  2. Heat a wok over high heat and add a tablespoon of oil, swirling it around to coat the wok.
  3. Stir-fry the ginger, garlic onion and prawns over high heat for 5 minutes, or until the prawns turn pink and are cooked through.
  4. Remove from the wok.
  5. Reheat the wok, add the remaining tablespoon of oil and stir-fry the carrot, celery, snow peas and beans for 3-4 minutes.
  6. Pour the stir-fry sauce into the wok, and stir until the sauce boils and thickens.
  7. Return the prawns to the wok and stir for 1-2 minutes to re-heat through.
  8. Serve on a bed of watercress with the peanuts sprinkled over.

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