Prep Time

40 mins

Cook Time

2 – 5 mins




250g peeled small green prawns with or without tails OR
6 to 10 larger whole raw prawns
1 tablespoon Buderim Ginger Ginger Refresher
2 spring onions, sliced on a diagonal including green tops
zest and juice ½ lime
1 tablespoon macadamia oil
2 tablespoons torn coriander leaves
Dutch red, Serrano or bird’s eye chilli or your choice, finely sliced

Sichuan salt and pepper or fried shallots
Steamed snow or sugar peas, broccoli floret or asparagus spears


1) If using whole large prawn: remove shell from just above tail to just below head. Cut down back of prawn; de-vein, but leave orange roe, if desired. With scissors cut off head legs and head just behind eyes or remove head and butterfly prawns.

2) Combine Ginger Refresher, onions, lime zest and juice and oil. Gently stir, cover and stand for at least 30 minutes

3) Heat medium-sized frying pan until very hot, surface seems to shimmer. Add prawns and marinade, fry over high heat, stirring gently for about 1 to 5 minutes, depending on size of prawns, but do not over cook. Toss through coriander leaves and chilli.

4) Serve immediately garnished with a sprinkling of Sichuan salt and pepper or fried shallots.

NOTE: For an alternative to plain boiled or steamed rice, gently fold through about 2 to 3 teaspoons Ginger Refresher. Serve accompanied with steamed sugar or snow peas, Chinese broccoli, broccolini or asparagus spears, cut diagonally.

Helpful Notes

Dutch red – heating rate 6/10; Serrano 7/10; bird’s eye 9/10

Sichuan salt and pepper and fried shallots available in  supermarkets, delicatessens or Asian stores

For convenience 90 second microwave brown and long grain rice is available in rice section of supermarkets

A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used

New Zealand Metric tablespoon measure  = 15mL or 3 teaspoons

Products in this recipe