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“For this recipe you'll need 20-24 unpeeled prawns (remove the heads before marinating if you prefer) and crusty bread & lemon wedges to serve. The prawns sit in this marinade in the fridge overnight and are stir-fried the next day. I might even try the marinade with some fish & bake it instead.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all listed ingredients in a large glass or ceramic bowl.
  2. Add prawns and toss well, then cover & refrigerate overnight, turning the prawns once or twice while marinating.
  3. When ready to cook, drain the prawns, reserving the marinade.
  4. Heat the wok until very hot and stir-fry the prawns in three batches over high heat until they are pink and very crispy, then remove them from the wok.
  5. Pour the reserved marinade into the wok and bring to the boil, then return the prawns to the wok and toss well.
  6. Season & serve immediately.

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