Stir-fried tiger prawns with garlic, ginger and spring onion

Stir-fried tiger prawns with garlic, ginger and spring onion

Recipe and images brought to you by Cherry @feedthetang for some Chinese dish suggestions in celebration of Lunar New Year. Great on their own as a light starter (or enjoyed on a bed noodles).



- tiger prawns,

- 2 tbsp vegetable oil,

- 1 garlic clove, thinly sliced

- 1/2 thumb-sized ginger, thinly sliced

- 2 spring onions, thinly sliced

- 1/2 tbsp light soy sauce,

- 1/2 tbsp rice wine (Shaoxing wine),

- White pepper




1. Heat up your oil to medium high heat, then cook the prawns in their shell until just pink and then set aside keeping the oil in the pan. Tiger prawns are delicate so we need to avoid over cooking them, keeping the shell gives the dish extra flavour and holds the prawn shape better too. Focus on the head as it takes longer to cook than the delicate body. 

2. Use the prawn-infused oil in the pan to fry the garlic, ginger and spring onion for the rich flavours to come out. Once cooked, splash the wine and soy sauce, stir through until wine evaporates. Season with pepper to taste.

3. Bring the prawns back to the pan and toss delicately for 30 seconds until warmed.

4. Enjoy! 


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