Stirfry Prawns in garlic, ginger sauce 🦐

{Collaboration}
A dish that can be cooked in less than 10 minutes! Using Borges extra light olive oil to do a stir fry prawns with lots of garlic and ginger and added some chili padi for that extra kick! 😊😊
#BorgesRecipes

Ingredients:

• 12 pieces fresh big-size sea prawns 
• 4 tbsp minced garlic
• 1 1/2 tbsp minced ginger  
• 2 tbsp chopped spring onion
• 1 chili padi, chopped 
• 2 tbsp Borges extra light olive oil 
• 1/2 cup hot chicken stock/ hot water 
• 1/2 tbsp oyster sauce 
• A dash of cooking wine 

Method: 

1. Clean prawns by trimming away the legs and sharp edges. Use a toothpick to remove the intestines. Wash and drain. 
2. Heat pan/ wok with olive oil at middle-high heat. Add 2 1/2 tbsp of minced garlic and minced ginger. Stirfry till fragrant (about a minute).  Add 1 tbsp of chopped spring onion and mix well. 
3. Add prawns and stir fry quickly to mix well for about a minute. Add hot chicken stock / hot water, then cover with lid for about a minute. 
4. Remove cover and add remaining minced garlic, chili padi and oyster sauce. Adjust taste accordingly and add a little salt if needed. (If you use store-bought chicken stock, do not add oyster sauce or salt as it already contain salt.) 
5. Add remaining spring onion. Off heat, garnish with coriander and served hot. 

Tip:

• Prawns cooked very fast so have to be fast in cooking! I used about 7 minutes plus for this dish. Try not too overcook the prawns as it’ll becomes tough. 
• Add more chopped chili padi if you prefer it to be more spicy.