Normally you only find preserved stem ginger being used in baking, to add a little bit of sweet heat to cakes and biscuits. I had a jar that needed to be used up and wondered if I could use some of the ginger and its syrup as the basis for a stir-fry sauce. These Ginger and Garlic Prawns are the result and I have to say that for a recipe that came together whilst being made it’s one that I’m proud of.
It’s no surprise that the flavours worked well with the sweet prawns. I’ve done similar dishes before where I’ve used the sweetness of Honey to balance the saltiness or heat of a sauce and the syrup from the ginger jar does the same here. As a bonus it also brings along a little more of the warmth of the ginger to the proceedings without it being too harsh or overpowering. Indeed, there’s no need to cook out any of the raw fire that comes from fresh ginger here which helps cut down on the prep time a little too.
Garlic & Ginger Prawns
The preserved stem ginger used in this recipe adds both sweetness and heat to the sauce, which is perfectly complemented by plenty of garlic and a little hit of chilli.
- t tbsp Vegetable Oil
- 1 Onion peeled and roughly chopped
- 1 Red Pepper deseeded and roughly chopped
- 160 g King Prawns
- 3 cloves Garlic peeled and crushed
- 2 balls Preserved Stem Ginger finely chopped
- 1 tbsp Syrup from Stem Ginger jar
- ½ tsp Chilli Flakes
- 200 ml Good Quality Chicken Stock
- 2 tbsp Soy Sauce
- 100 g Broccoli broken into small florets
- 2 tsp Cornflour slaked in cold water
- 1 Spring Onion finely sliced
- 150 g Freshly Cooked Basmati Rice to serve
Cook the basmati rice according to the pack instructions. It should take 10-12 minutes, which is just enough time to complete the rest of these steps...
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 red pepper and stir fry for a further 1-2 minutes.
Add in the prawns, garlic and chopped ginger and stir-fry for 1 minutes before pouring in the ginger syrup, chicken stock, soy sauce and chilli flakes. Bring to the boil 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.