King Prawns with Ginger and Garlic


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Shandong, a coastal province south of Beijing has seaside towns where you’ll find this dish in any seafood restaurant. We substituted fish with a king prawn, and served it as part of a tasting menu. The garlic, spring onions, shallots, soy sauce, stock and ginger are used with restraint so that the delicate flavour of the prawn shines through.


  • King prawn (shrimp) 1, about 250 g (9 oz)
  • Potato flour 3 Tbsp
  • Cooking oil 300 ml (10 fl oz)
  • Spring onions (scallions) 1–2, finely minced
  • Minced ginger 1 tsp
  • Minced garlic 1 tsp
  • Coriander leaves (cilantro) 1–2 sprigs, finely minced
  • Chinese cooking wine (Shaoxing) 1 tsp
  • Basic stock 150 ml ( fl oz)
  • Asparagus 8 spears, trimmed


    1. Prepare prawn. Trim off feelers and whiskers. Peel the shell, leaving head and tail intact. Using a knife, make a small incision along the back of prawn, then remove the blackish vein. Coat prawn with potato flour and set aside.
    2. Heat oil over high heat and deep-fry prawn until crisp and golden. Drain and set aside, reserving a little oil in wok.
    3. Using reserved oil, sauté spring onions, ginger, garlic and coriander until fragrant. Add cooking wine, stock and seasoning ingredients and bring to boil. Add prawn, then reduce heat to low and simmer for about 2 minutes. Taste and adjust seasoning. Thicken mixture with potato flour solution, then remove from heat and set aside.
    4. Quickly blanch asparagus stalks in hot water for about 2 minutes. Drain, then stir-fry with a little oil and salt for another 2 minutes. Remove and transfer to a serving plate.
    5. Place prawn on top of asparagus. Drizzle sauce over and serve immediately.