Quick-fried Caribbean prawns with ginger and Chinese greens

These plump king prawns are infused with a sweetly aromatic taste of the Orient

Ingredients (Serves 2)

  • 50ml/2fl oz soy sauce
  • Pinch of ground star anise or Chinese five spice powder
  • 1 tsp brown sugar
  • 25ml/1fl oz Chinese rice wine
  • 25ml/1fl oz Chinese rice vinegar
  • Groundnut oil
  • 1 clove garlic, peeled and thinly sliced
  • 2.5cm/1in piece fresh root ginger, peeled and finely chopped
  • 300g/11oz Young’s Caribbean Prawns
  • 2 heads pak-choi, trimmed and leaves separated

In a bowl mix together the soy sauce, star anise or Chinese five spice powder, sugar, rice wine and vinegar. Set aside.

Add a little groundnut oil to a hot wok or frying pan then add the garlic and ginger.

Cook, stirring, until they start to brown then toss in the prawns and the pak-choi and stir-fry for 3-4 minutes until the pak-choi starts to wilt. Pour in the reserved sauce, stir and cook for a further minute.

Serve immediately piled onto warm plates.

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