Ingredients for Supreme Prawns
- 1 pound large prawns, peeled and deveined
- Ketchup
- Chili Sauce
- Cider Vinegar
- Sherry Wine
- Garlic Cloves
- 1 tablespoon minced ginger
- Cooking Oil
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How to Make Supreme Prawns
- Peel and devein 1 pound of prawns. Slit each prawn lengthwise about halfway through.
- In a small bowl, whisk together: 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sriracha (or more, to taste), 1 tablespoon rice vinegar, and 1 tablespoon dry sherry.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 1 tablespoon minced ginger and 2 cloves minced garlic. Sauté for 1 minute until fragrant.
- Add the prawns to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.
- Pour the sauce mixture over the prawns and cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the prawns evenly.
- Garnish with 2 tablespoons chopped spring onions before serving immediately over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
15g
Fat
3g
Carbs
2g
