prawns with garlic, chilli, ginger and coriander: tossed through a wok

These prawns with garlic, chilli, ginger and coriander then tossed through a wok are so easy and delicious.

De vein and de-shell some prawns leaving the heads and tails on, enough for two portions.

You will need the following ingredients:

Plus some teriyaki or soya sauce.

Crush 2 cloves of garlic, finely grate the ginger (about a tablespoon), chop up a good handful of coriander and de-seed and finely chop up 2 red chillies.

Heat about a tablespoon or 2 of peanut oil and a dash of sesame oil in a wok until it’s smoking.  Add the garlic and chilli and briefly cook (a few seconds).  Add the prawns and all the other ingredients and stir fry until nice and pink and curled up.  Squeeze over the juice of a lime and add a generous splash of teriyaki or soya sauce.


  1. You should have kept this for Friday Food porn, ’cause that is what it is!!! Love the intense spiciness!!

  2. drizzleanddip says:

    Thanks Nina, I find prawns to be one of the most ‘photogenic’ foods, they pretty much always look beautiful

  3. Pretty photos! Now I want some prawns and it’s still very far from lunch… :-/

  4. drizzleanddip says:

    thanks Marisa for your kind words. S x

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