Ginger Prawns

This is from the local western australia newspaper. after making this we made some changes - the original recipe called for a 1/4 cup each of mint and coriander (cilantro) leaves. we have also added some cornflour and changed the direction a little. the preparation time allows for peeling prawns.

Steps

Heat a wok to very hot and add the vegetable oil.

Blend water and cornflour.

Add the prawns , garlic , ginger and chilli and stir-fry until the prawns change colour.

Remove with slotted spoon and set to one side.

Add the stock and bring to the boil , add the soy sauce and the blended cornflour / water mix , stir until thickens.

Add the spring onions and the prawns and heat through.

Fold through the herbs and serve with steamed rice.

Ingredients

vegetable oil, prawns, garlic, fresh ginger, red chile, chicken stock, light soy sauce, spring onions, cornflour, water, basil leaves, oregano leaves, steamed rice