Wok Tossed Prawns

You Will Need

Dine Rite wok and cover


  • 1-1.5 kg medium to large green prawns
  • Good thumb size piece of ginger peeled and finely chopped
  • 4 large garlic cloves peeled and finely chopped
  • 1 long red chilli  de seeded and finely chopped
  • Handful of parsley leaves chopped.
  • 1 lemon
  • Approx 250 ml extra virgin olive oil
  • 1 ciabatta loaf
  • Salt flakes


  1. Peel and devein prawns leaving the tail on.
  2. Cut the ciabatta loaf into finger slices and toast gently under the grill with a brush of olive oil.
  3. Preheat approx 2 tablespoons of the olive oil in the wok to a medium heat . Add the garlic, ginger and chilli and cook gently for 5 minutes.
  4. Add the prawns to the wok and stir until opaque or just cooked…don’t over cook.
  5. Turn the heat off and add the juice of one lemon.
  6. Sprinkle with salt and add parsley and the balance of the olive oil.
  7. Stir once more to combine.
  8. Arrange the toasted ciabatta fingers around the edge of the wok soaking up the flavoured oil.