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Eat together at Chinese New Year and feast on prawns with ginger and spring onions. It's a recipe to keep in your repertoire all year round
Nutrition: Per serving
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).
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.
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.
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.