I feel like I’m on a bit of a ginger kick at the moment. As I’ve been skirting the edges of a cold since Christmas it seems like a sensible way to keep it at bay. I don’t know if it’s an effective remedy but there’s no harm in trying. Fortunately, I’m a big fan of the fresh flavour and warmth that ginger brings to food so using it can only be a positive thing in my eyes. Good job too, as my Ginger & Garlic Prawns contain a lot!
The flavour for this recipe comes in two parts. The first is a sauce that’s added to the pan in the last few minutes of cooking as a way of glazing the prawns and vegetables. This is made from soy sauce, honey, chilli flakes and a generous dollop of freshly grated ginger. It’s the first thing I make when cooking this recipe – so that these flavours have a bit of time to develop. They don’t need long, but I think it helps later on.
The rest comes from some more ginger and three cloves of garlic – you can see why I named this Ginger & Garlic Prawns. These are stir-fried in the pan for a couple of minutes to release their flavours immediately before the prawns are added. I find the combination of pungent garlic, fresh ginger and sweet prawns to be really rather delicious.
Once the prawns and vegetables are cooked the soy sauce mixture is poured over the top and mixed through to coat them. A little bit of cornflour (ever so retro) is then used to make it into thicker glaze. I know I could use a little less stock and allow the sauce to reduce on its own. Though experience tells me that this leads to overcooked vegetables or an overly strong sauce.
The end result is a beautifully colourful bowl of food, with the flavours to match. Let’s hope that the ginger is enough to finally give my not-quite-cold the boot!
Garlic & Ginger Prawns
- 2 tbsp Soy Sauce
- 1 tbsp Honey
- 5 cm Root Ginger peeled and grated
- ½ tsp Chilli Flakes
- 150 g Basmati Rice
- 1 tbsp Vegetable Oil
- 1 Onion peeled and roughly chopped
- 3 cloves Garlic peeled and crushed
- 5 cm Root Ginger peeled and cut into matchsticks
- 1 Red Pepper deseeded and roughly chopped
- 200 g raw King Prawns
- 100 ml Good Quality Chicken Stock
- 100 g Broccoli broken into small florets
- 2 tsp Cornflour slaked in a splash of cold water
- 1 Spring Onion finely sliced
- Fresh Coriander chopped, to garnish
- Mix the honey, soy sauce, crushed ginger and chilli flakes together and put to one side to allow the flavours to develop.
- Cook the rice according to the pack instructions. It should take 10-12 minutes, which is just enough time to prepare the prawns.
- Heat the vegetable oil in a large frying pan or wok over a medium-high heat.
- Tip in the onions and stir-fry for 2-3 minutes until starting to soften and caramelise. Add the garlic and remaining ginger, and fry for a further 2 minutes until fragrant, then add red pepper and stir fry for a further 1-2 minutes.
- Add in the prawns and stir-fry for 1 minutes before pouring in the soy sauce and honey mixture. Stir to coat everything, then add the chicken. Bring to a simmer, then add in the broccoli and cook for a further 2-3 minites until tender.
- The sauce will reduce slightly but you want it to coat everything with a nice glaze, so add in the cornflour mixture and cook out to give a thickened, glossy sauce.
- Remove from the heat and add in the sliced spring onions and stir through to cook slightly in the residual heat.
- Divide the rice between two bowls and top with the prawns, vegetables and a little of the sauce from the wok. Garnish with the freshly chopped coriander.