Prawns with ginger and spring onion
Prawns with ginger and spring onion (姜葱虾) is a light, simple dish from Chinese cuisine. The prawns are quickly fried over a high heat so they stay juicy, then seasoned with fresh ginger and spring onion. No heavy sauces, no sugar – just fresh aromatics that highlight the prawns’ natural sweetness. This dish fits well into a simple, vegetable-rich meal with steamed rice and light vegetable dishes.
Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 5 minutes
Total time: approx. 15 minutes
Ingredients
- 400 g raw prawns, peeled and deveined (cleaned)
- 3 spring onions
- 2 cm fresh ginger
- 2 tbsp neutral oil (e.g. sunflower or groundnut oil)
- Salt, to taste
- 1 tsp Shaoxing rice wine or dry sherry (optional)
Preparation
- Pat the prawns dry with kitchen paper.
- Cut the spring onions into pieces of about 3 cm. Keep the white and green parts separate.
- Peel the ginger and cut it into very fine matchsticks (julienne).
Method
- Heat the pan
Heat a wok or large frying pan over a medium-high to high heat until very hot. - Fry the aromatics
Add the neutral oil and swirl the pan so the base is coated with a thin layer of oil. Add the white part of the spring onion and the ginger and fry for 20–30 seconds, until fragrant. Do not let them brown. - Cook the prawns
Add the prawns and cook, tossing, for 2–3 minutes in total, until just pink and opaque. Make sure the pan is not overcrowded; work in two batches if necessary. If desired, add the Shaoxing rice wine or dry sherry and let it evaporate briefly. - Finish the dish
Add the green part of the spring onion, sprinkle with salt to taste and toss briefly. Take the pan off the heat immediately once the prawns are just cooked. - Serve the prawns
Serve the prawns immediately, while they are warm and juicy. This dish pairs well with steamed rice and light vegetable dishes, such as steamed vegetables with garlic oil or stir-fried leafy greens. A small bowl of fresh pickled vegetables provides extra contrast.
