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Gok's stir-fry cookalong - Giant king prawns in ginger & spring onion

He’s back in the kitchen with another speedy idea for tonight's dinner, so speedy that Phillip and Holly will be making it for their own lunch! It’s Gok’s stir fried giant king prawns in ginger & spring onion. 

Stir fry Kai lan with king prawns

Serves 2



1 tbsp rice wine

1 tbsp light soy sauce

1 clove garlic, minced

8 large king prawns, shelled and deveined

400g Kai Lan (or tender stem broccoli)

1 white onion, cut into thin strips lengthways

4 spring onions, cut into thirds lengthways

1 tbsp groundnut oil

2 cloves of garlic, minced

5mm ginger, diced 

1 tbsp rice wine

120ml hot vegetable stock

2 tbsp oyster sauce 

½ tbsp light soy

½ tbsp dark soy

½ tsp sugar

8 cherry tomatoes, halved

Cornflour mixed with water, to thicken 


Salt and white pepper

Sesame oil 

To serve

Sushi rice

Sushi vinegar 


Black sesame seeds


1. For the prawns, mix together the rice wine, light soy and garlic in a large bowl. Add the prawns and toss in the marinade then leave in the fridge for a minimum of 2 hours, or overnight if possible. 

2. Blanch the kai lan stems in boiling water for 4-5 minutes. Drain, then refresh in cold water.

3. Cook the white rice and keep warm. 

4. Add the groundnut oil to a hot wok and stir fry onions for 3 minutes. 

5. Add garlic, ginger, kai lan and spring onions and cook for 2 minutes. 

6. Drain the prawns from their marinade and add to the wok with 1 tbsp rice wine and cook for 1 minute. 

7. Add the stock, oyster sauce, light soy, dark soy, sugar and tomatoes, bring to a simmer then thicken with the cornflour mixture. Season with salt, pepper and sesame oil. 

8. Mix sushi vinegar and Mirin into the rice and sprinkle with sesame seeds.

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Weekdays 10am-12:30pm