Garlic, ginger, and chilli work wonderfully together to make this delicious prawn dish.
These garlic, ginger, and chilli prawns use all fresh ingredients instead of dried, which packs them with plenty of flavour. We’ve used raw king prawns but you easily use ready-cooked prawns. At just 217 calories and 6.1g of fat per serving this garlic, ginger, and chilli prawns is a great option if you’re counting calories or opting for low calorie meals (opens in new tab).
- 2 tsp rapeseed oil or sesame oil
- 1 large clove garlic, peeled and chopped
- ½-1 green chilli, deseeded and finely sliced
- 1 tsp grated fresh ginger
- 400g (14oz) raw king prawns
- 100g (3½oz) sugar-snap peas (see tip, right)
- Brown rice
- Lime wedges
- Coriander, to garnish, optional
- Heat the oil in a frying pan with the garlic, chilli and ginger, and fry for a minute over a medium heat.
- Add the prawns; leave them to go pink on one side, then flip them and cook until pink all over. Add the blanched sugarsnap peas and heat through.
- Serve with rice, drizzled with the oil from the pan, and lime wedges. Garnish with coriander, if you like.
Top tips for making garlic, ginger and chilli prawns
Blanch the sugar-snap peas for two mins in boiling water, then drain and refresh them in cold water to keep the bright green colour.
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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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