This is one of those dishes that reminds me why I love weeknight cooking. It’s quick, it’s full of flavor, and it never fails to make the kitchen smell incredible. These tiger prawns come together in about 10 minutes, but they taste like something that’s been carefully built layer by layer.
The first time I made this was during Lunar New Year — I had prawns, a bit of ginger, and soy sauce, and thought, why not keep it simple and punchy? The sizzling ginger and garlic hitting the pan was enough to bring everyone into the kitchen before I even plated the dish.
Why This Recipe Works So Well
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Fast: You can go from prep to plate in under 15 minutes.
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Deep flavor with simple ingredients: Ginger, garlic, soy sauce, and cooking wine bring out the best in prawns.
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Tender, juicy prawns: The quick cooking time keeps them sweet and perfectly cooked.
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Restaurant-level taste: It feels special without being fussy.
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Perfect for busy nights: It pairs easily with rice or noodles.
Ingredients I Use
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Tiger prawns: Fresh or frozen (thawed). Their size holds up beautifully to quick cooking.
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Olive oil: Just enough to coat the pan and help the aromatics sizzle.
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Fresh ginger: Julienned or finely chopped — it gives a warm, sharp kick.
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Garlic: Minced so it melts into the sauce.
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Chinese cooking wine: Adds depth and a hint of sweetness.
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Soy sauce: The backbone of the savory glaze.
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Sugar: Just a pinch to balance the saltiness.
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Black pepper (optional): For a little warmth at the end.
How I Make Them Step by Step
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Prep the prawns: Peel and devein if needed, but keep the tails on for a bit of extra flavor. Pat dry so they sear nicely.
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Sauté aromatics: Heat olive oil in a wok or skillet over medium heat. Add ginger and garlic, and cook until fragrant — about 30 seconds.
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Add prawns: Toss them in and stir quickly. They’ll start to turn pink in seconds.
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Deglaze: Pour in the cooking wine, scraping up the bits from the bottom of the pan.
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Season: Add soy sauce and sugar, and stir to coat everything in that glossy sauce.
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Finish: Cook just until the prawns are opaque and firm — usually 3 to 4 minutes. Sprinkle in black pepper if using.
Tips That Make a Difference
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Don’t overcook the prawns. They cook fast and can turn rubbery if left too long.
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High heat matters. A hot pan gives a quick sear and locks in moisture.
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Ginger and garlic go in first. This gives the oil time to pick up their flavor before anything else hits the pan.
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A touch of sugar goes a long way. It balances the soy sauce and rounds out the sauce.
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Taste before serving. Depending on your soy sauce, you may want to adjust saltiness slightly.
Serving Ideas
I usually spoon these prawns over steamed jasmine rice so that the sauce soaks right in. But they’re just as good with:
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Garlic noodles or udon
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Stir-fried bok choy or baby spinach
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A crisp cucumber salad
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A side of scallion pancakes if you’re making it feel special
For a casual dinner, I’ll just pile them on a platter with extra sauce and some lime wedges on the side.
Make-Ahead and Storage
Since prawns cook so quickly, I don’t fully make this dish ahead — but I do prep everything in advance: ginger sliced, garlic minced, sauce ingredients measured. That way, I can cook it right before serving and it still takes no time.
Leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the prawns.
FAQs
Can I use shrimp instead of tiger prawns?
Yes, any medium to large shrimp works well. Just keep an eye on the cooking time.
Do I need Chinese cooking wine?
It adds depth, but if you don’t have it, a splash of dry sherry or broth works fine.
How can I make it spicier?
Add sliced chili peppers or a drizzle of chili oil with the ginger and garlic.
What can I use instead of sugar?
A bit of honey works beautifully here and gives the sauce a nice shine.
Can I make this gluten-free?
Yes — use tamari or a gluten-free soy sauce.
Tiger Prawns in Garlic Ginger Soy Sauce
These Tiger Prawns in Garlic Ginger Soy Sauce come together in just 10 minutes, delivering a burst of sweet, savory, and aromatic flavors.
Ingredients
- 1 tbsp olive oil
- 2 tbsp ginger, minced
- 1 tbsp garlic, minced
- 15 large tiger prawns, deveined and dried
- 1 tbsp Chinese cooking wine
- 4 tbsp soy sauce
- ½ tbsp sugar
- 1 tsp ground black pepper (optional)
- 2 tbsp water
- 2 tbsp cilantro, chopped (for garnish)
Instructions
- Warm the olive oil in a large skillet over medium-high heat. Add the minced ginger and garlic, cooking just until fragrant — about 30 seconds.
- Toss in the prawns, stirring well so they’re coated in the aromatic oil. Cook for 1–2 minutes, turning them frequently to ensure even color on all sides.
- Pour in the cooking wine and stir briefly, then add the soy sauce. Lower the heat to medium and cook for another minute, letting the sauce begin to reduce.
- Sprinkle in the sugar and pepper (if using), then add water. Turn the heat up to high, cover, and let the prawns steam for 2 minutes until they’re evenly pink and cooked through.
- Lower the heat and give everything one final stir to coat the prawns in the glossy sauce. Remove from the heat immediately to avoid overcooking.
- Garnish with fresh cilantro and serve hot — perfect with rice or noodles.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 107Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 58mgSodium 1434mgCarbohydrates 6gFiber 1gSugar 2gProtein 8g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These tiger prawns in garlic ginger soy sauce are the kind of meal that proves simple doesn’t mean boring. Every bite is full of sweet, savory, garlicky flavor, and the sauce is good enough to spoon over everything on your plate.
It’s quick, elegant, and perfect for when you want something a little special without spending your whole evening in the kitchen. A bowl of rice, a plate of these prawns, and dinner is done.
