Stir-fried prawns with fresh ginger, seasonal vegetables
A fragrant Thai stir-fry featuring juicy shrimp tossed with fresh ginger, spring onion leaves, mushrooms, and crispy vegetables. The dish is enhanced with a light soy-based sauce, bringing a perfect balance of heat, sweetness, and umami. Ginger takes center stage, adding a warm, aromatic kick that makes this a Thai classic.
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Ingredients
Portions:
4
200 g
peeled prawns
1 piece
yellow pepper, sliced
1 piece
red pepper, sliced
1 piece
orange carrot, julienned
50 g
mushrooms, sliced
1 piece
onion, sliced
2 tbsp
fresh ginger, julienned
2 cloves
garlic, minced
2 tbsp
oyster sauce
1 tsp
fish sauce
2 tbsp
tapioca flour
3 tbsp
high sunflower oil
fine salt, to taste
0.5 tsp
ground white pepper
50 g
spring onion leaves, chopped
10 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, toss 200 g of peeled prawns with 2 tbsp of tapioca flour, a pinch of fine salt, and 0.5 tsp of ground white pepper. Set aside.
- Heat 3 tbsp of high sunflower oil in a wok over medium-high heat. Add 2 tbsp of fresh ginger and 2 cloves of minced garlic. Stir-fry for 1 minute until fragrant.
- Add the prawns to the wok and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the prawns and set aside.
- In the same wok, add 1 piece of sliced onion, 1 piece each of sliced yellow and red pepper, 1 piece of julienned orange carrot, and 50 g of sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Add the prawns back to the wok along with 2 tbsp of oyster sauce and 1 tsp of fish sauce. Stir well to combine and cook for an additional 1-2 minutes.
- Garnish with 50 g of chopped spring onion leaves and 10 g of fresh coriander before serving.
For a more intense ginger flavor, increase the amount of fresh ginger to taste.