These latkes are ideal for every Jewish festival as well as practically every other day!
| Prep Time: | 15 mins |
| Cook Time: | 13 mins |
| Total Time: | 28 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 7 tablespoons vegetable oil
- 1 ¾ pounds shell-on prawns, deveined and patted dry
- ¼ cup finely chopped spring onions
- 1 (4 inch) piece fresh ginger, finely chopped
- 2 tablespoons chicken stock
- 2 tablespoons white sugar
- 1 tablespoon rice wine
- 2 teaspoons soy sauce
- 1 teaspoon chicken bouillon granules, or to taste
- ¼ teaspoon salt
Instructions
- Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
- Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
- Arrange prawns on a serving plate; pour sauce on top.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 202 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 505 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious and 5 stars all the way! I replaced the vegetable oil with ginger infused coconut oil that I made from a recipe on this site and because of that, I left the fresh ginger out. Fresh ginger is a bit too potent for us so that is why I made that change. This dish is bursting with flavor and elegant enough to serve to company yet simple enough to serve on a busy weeknight. I woke up the next morning wishing there would have been leftovers to take for lunch. It is really that good! Thanks for sharing!