Marinate 1 kg of green prawns in a mix of 1 cup of Chinese cooking wine , 1 dsp of ground white pepper , 1 dsp of stevia , 1 dsp of sesame oil , 1 dsp of fish sauce , 2 tbs of oyster sauce ...
Make sure all the prawns are coated .
Set aside to marinate .
Meanwhile heat 3 tbs of peanut oil in a large pan add 6 gloves of garlic finely sliced , 2 tbs of minced ginger , saute till the garlic turns golden .
In a steamer add 10 brussel sprouts ...sliced in half , steam for 5 minutes .
Remove from heat .
Add the prawns and marinade to the pan with the garlic and ginger .
Cook making sure that all prawns are golden and cooked through . it is best to keep moving the prawns in the pan .
Slice 5 spring onions and mix through .
Garnish with sprigs of coriander .
Serve on warmed plates over a bed of quinoa .
Make sure all the prawns are coated .
Set aside to marinate .
Meanwhile heat 3 tbs of peanut oil in a large pan add 6 gloves of garlic finely sliced , 2 tbs of minced ginger , saute till the garlic turns golden .
In a steamer add 10 brussel sprouts ...sliced in half , steam for 5 minutes .
Remove from heat .
Add the prawns and marinade to the pan with the garlic and ginger .
Cook making sure that all prawns are golden and cooked through . it is best to keep moving the prawns in the pan .
Slice 5 spring onions and mix through .
Garnish with sprigs of coriander .
Serve on warmed plates over a bed of quinoa .
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