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Ginger PrawnsGinger prawns with spring onion is not a very spicy dish. It can be served as a starter or can be taken with roti, paratha or steamed rice. Ingredients you will require : Large prawns (jhinga) : . . . . . . 12 to 15 Spring onion ( hari pyaj) : . . . . . . 2 to 3 Ginger paste (adrak) : 1 1/2 table spoon Garlic (lasoon) : . . . . . . . . . . . . 3 to 5 Green chilies (haril mirchi) : . . . . 1 to 2 Soy sauce : . . . . . . . . . 1 table spoon Sugar (shakkar) : . . . . . 1/2 table spoon Stock (veg or chicken) : . . 2 table spoon Oil (tel) : . . . . . . . . . 2 to 3 table spoon Salt (namak) as per your taste Peel and de-vein prawns. Apply ginger paste and salt and keep it for ten to fifteen minutes. Heat oil in a pan and fry finely chopped onion bulbs and green chili for one to one and a half minutes. Add finely chopped garlic, soy sauce, sugar and stock. Cook it for a minute and then add prawns. Stir it gently and cook till prawns are done. Add finely chopped spring onion leaves and serve prawns hot. Also try this recipe - Prawn Pakoda Return back to Home Page from Ginger prawns
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