In Chinese cuisine, ginger and seafood is considered a perfect match. If you love garlic prawns, try this ginger version instead.
1 head of broccoli, separated into florets
¼ cup vegetable oil
2cm ginger, peeled and finely chopped
½ onion, peeled and sliced
300g peeled prawns, raw
salt, to season
1 tbsp Shaoxing wine
1 tbsp oyster sauce
pinch of sugar
1 tsp cornflour mixed with ¼ cup cold water
1. Boil the kettle. Place the broccoli in a heatproof bowl, pour over freshly boiled water to cover it, allow to stand for 1 minute, then drain.
2. Heat a wok over high heat and add the vegetable oil. Add the ginger and onion and toss until fragrant. Add the prawns, season with salt and toss for about a minute until the prawns are about half cooked. Add the broccoli and toss to combine, then add the Shaoxing wine and oyster sauce and toss for about 1 minute (you can add a little splash of water if the wok looks too dry). Add a pinch of sugar, shake the wok, then drizzle in enough of the cornflour mixture to thicken the sauce. Serve immediately.
Tip: I like to buy prawns whole, then use the shells to make stock or flavoured oil. Just boil the shells and strain for stock, or fry them with some onion and aromatics and infuse that into vegetable oil.
Also try: Garlic prawns and broccoli
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.