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King prawns in ginger and garlic recipe

King prawns in ginger and garlic recipe

66 ratings

Celebrate Lunar New Year with this zingy king prawns in ginger and garlic recipe from Kwan Ying. Originally from Bao-an in Canton, China, she and her brother have run Chinese restaurants in Worcestershire for more than 17 years. Packed with umami-rich flavours, her speedy shellfish dish is a family favourite. See method

  • Serves 2
  • 25 mins
  • 125 calories / serving
  • Healthy
  • Dairy-free


  • 20 king prawns, defrosted to pack instructions
  • 1 tbsp vegetable oil
  • 2cm piece of ginger, peeled and finely chopped
  • 5 garlic cloves, peeled and finely chopped
  • 1 tsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 2 spring onions, roughly chopped
  • 2 tbsp tomato ketchup (optional)
  • boiled rice, to serve (optional)
  • pak choi, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    1g 1%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 2.4g Protein 13.1g Fibre 0.4g


  1. Heat the oil in a wok or large frying pan over a medium-high heat and fry the ginger and garlic for 30 secs, stirring occasionally. Add the prawns and cook for 4-5 mins, stirring occasionally, until they turn pink and are cooked through.
  2. Add the soy sauce, rice wine and spring onions. Stir to combine, adding ketchup, if you like. Remove from the heat and serve with boiled rice and pak choi, if you like.
See more Chinese recipes

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