One of the easiest stir-fry recipes from Asia that use only 4 main ingredients. Who doesn’t love easy cook? Of course if you’re a busy person who wants to make your tongue feel awesome. Try this an awesomeness from a love of little brother to her mighty lovely sister, prawn ginger garlic stir-fry. The love language between us is food, as usual this dish is good. Of course!
Today was my sister’s birthday and she asked me to cook this for her as a gift. We went to 4 supermarkets in Dili (East Timor) with my mom to buy some ingredients but so sadly we couldn’t find 2 ingredients for my next recipe. It was a good moment we rarely had, hopefully this prawn ginger garlic stir-fry could satisfy her appetite in her wonderful birthday! And you know what? today was election day too in Timor Leste 😀 what a coincidence.
We live near the beach, unfortunately you couldn’t find fresh prawn in Dili so we bought the frozen one from the supermarket. The good news is we didn’t have to peel off the skin from the prawn ginger garlic stir-fry. Like I said it’s super easy.
- 2 tablespoons oyster sauce
- 1 tablespoons soy sauce
- handful of cilantro, chopped
- 2 teaspoons of cornstarch
- ½ lb prawn, peeled and deveined
- 3 tablespoon cooking oil
- 5 stalks scallion, chopped
- 3 garlic cloves, finely minced
- 2 teaspoons fresh ginger, slice it into thin pieces
- 2 table spoons of lime juice
- a pinch of black pepper
- In a small bowl, combine oyster, soy sauce and cilantro and set aside.
- Add the cornstarch and prawn into small bowl.
- Put the wok in high heat, add 2 tablespoons of vegetable oil and when the wok is very hot you can add the prawn. Cook it until the prawn turn into golden brown color. Remove to a plate and set aside.
- In the same wok turn the heat down, add 1 tablespoon of vegetable oil and cook the garlic, ginger until it fragrant.
- Add the scallion, prawn and the sauce into the wok. Stir it for 1 minute. For the last step add the black pepper, lime juice and everything is done.
This is it, prawn ginger garlic stir-fry for every special moment. Selamat makan (Bon Appetit) and happy birthday Nuri chan.
Note: Cook the protein and the GGS (ginger, garlic and scallion: I got this tips from everyday food channel on youtube) separately so it cooked perfectly in both elements.
The aromatics ginger, garlic and scallion burn so easily. They need to be cooked at medium heat.