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  • 2 x 165g packs raw king prawns
  • 4 tbsp white wine
  • a pinch white pepper
  • 2 tsp sesame oil
  • 2 tsp vegetable oil
    for frying
  • thumb-sized piece ginger
    peeled and cut into fine matchsticks
  • 1 bunch spring onions
    trimmed and cut into 2cm pieces
  • ½ 90g jar M&S soy, ginger & garlic paste
  • 1 tbsp cornflour
  • 300g basmati rice
    cooked per pack instructions

Nutrition: Per serving

  • kcal403
    low
  • fat5g
    low
  • saturates1g
  • carbs70g
  • sugars11g
  • fibre2g
  • protein16g
  • salt1.7g
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Method

  • step 1

    Add the prawns into a bowl with 2 tbsp of the white wine, a pinch of white pepper and 2 tsp of sesame oil. Mix together and allow to marinate for 15 minutes (or at least 5).

  • step 2

    Heat 1 tsp vegetable oil in a large non-stick frying pan, over a medium-high heat, fry the prawns in their marinade for 2 mins until they are just pink but not fully cooked. Remove from the pan.

  • step 3

    Add 1 tsp more vegetable oil to the pan, fry the ginger for 2 mins over a high heat then add the prawns back to the pan. Cook for a minute, then add the remaining white wine, let it bubble away and reduce by half.

  • step 4

    Mix the Cook With M&S soy, ginger & garlic paste and cornflour with 4 tbsp water, add to the pan with the spring onions. Cook for a final minute until thickened. Serve with fluffy basmati rice.

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