• Cooking Club Brisbane

Chilli Ginger & Lime Prawns

This is a recipe that can be used for squid or calamari, tofu or eggplant. A family favourite!


600g peeled and deveined fresh prawns, tails intact

1 tsp sugar

dash of white pepper

salt to taste

1 tbsp potato flour or cornflour

6 cloves garlic, crushed or pounded in a mortar and pestle

4 spring onions, sliced

3 tbsp Saucy Wench Chilli Ginger & Lime Sauce

1 tbs soy sauce

Oil, for shallow frying


  1. Marinade the prawns with the sugar and pepper for about 1 hour.

  2. Heat a frypan or wok with enough oil to cover the bottom.

  3. Drain the prawns and add some salt, and dust generously with the potato or cornflour.

  4. Place the prawns into the hot oil, in batches, do not overcrowd them. Dish up from the pan and set aside once they are juuuust cooked.

  5. Once the prawns are cooked, drain the oil from the pan, leaving about one tablespoon in the pan. Add in the garlic and sizzle until golden brown, that should only take less than a minute.

  6. Add in the Chilli Ginger & Lime Sauce, and stir fry until it is aromatic.

  7. Return the prawns to the pan together with the spring onions, and add in the soy sauce (more to taste if you prefer saltier flavours)

  8. Dish up and serve with a lemon wedge if desired!

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