Easy Ginger Shrimp Recipe

There are easy Chinese recipes that scream at me, feast! This ginger shrimp recipe is definitely one of the stars and the fun part is that it's so easy to make.

2 inch (5cm) long, peeled ginger

3 large garlic cloves

2 shallots or 3 green onions, chopped

1 deseeded red or green chili (you can add more or use less depending on your love to heat)

1 pounds (454g) uncooked fresh prawns, if you by frozen defrost

2 tablespoons soy sauce

½ cup rice wine or sherry wine if you don’t have rice wine

juice from 1 lime

1 tablespoon vegetable oil of any kind

salt, pepper to taste

2. Put sauce pan on high heat. Add oil and then add the paste you made to hot oil, toss for 10 seconds.

3. Then add the prawns and remaining of the liquids, salt and pepper. Reduce the heat to medium low, and cook the prawns until they become pink.

I always tend to convert every recipe to one pot dish and easy Chinese recipes are no differ. Frankly, it makes sense, you have one dish to clean and your whole family is fed.

So for this reason my extra time saving “Twist” for this recipe: just make perfect ginger noodle prawn soup. Just before you add the prawns, add 1 cup of rice wine (instead of ½ cup) and 2 cups of water. Get the soup to rapid boil and then add the prawns. Cook them until they pink. Remove the soup from the heat and add hand full starch- rice noodles (looks like cellophane). Cover and let them soak for a few minutes. That’s it, it’s done. You may find that you need to adjust the seasoning or to add more soy sauce and lime juice.

Cheers,
Victoria Paikin

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