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Crispy Salt and Pepper Prawns with Garlic, Ginger and Chilli Syrup

I wanted to cook a dinner with all the immune boosting herbs I had on hand because hubby looked like he was getting a cold.

Aint nobody got the energy to deal with a case of man flu!....... so this is what I came up with and it’s become my absolute favourite meal at the moment, I make it at least once a week. It ticks all the boxes for me, simple and so flavoursome and it definitely has a bit of a takeaway vibe, only better and healthier.

I hope you love it as much as I do and I’d love to hear what you think. Tag me in your creations on social media or send me an email and let me know!


1/3 cup water

1/4 cup honey

Thumb sized piece of ginger cut into matchsticks

3 large cloves of garlic, very finely sliced

1 red chilli sliced or a tsp of chilli flakes (optional, add more of less depending on how much heat you like)

1 TB sesame seeds

1 TB fish sauce

1 tsp sesame oil

Juice of half a lime

Add everything except the sesame oil and lime juice to a small pot and bring to the boil. Reduce the heat to medium and simmer until the sauce is reduced by around half. Take off the heat and stir in the sesame oil and lime juice.


Approx. 350g raw, peeled prawns

½ cup brown rice flour

2 tsp Himalayan salt

2 tsp white pepper

½ tsp Chinese 5 spice

½ tsp cracked black pepper

A generous amount of coconut oil for frying

Mix all of the ingredients except the prawns and coconut oil. Dip the prawns into the flour mixture and coat well. Shake off any excess and put on a plate and either fry in the coconut oil immediately or cover and store in the fridge until you’re ready to cook them.

Once the prawns and been fried I use the remaining oil to very quickly wilt some Chinese broccoli. Remove the broccoli and serve with a drizzle of coconut aminos or tamari.

Serve the prawns with rice, Chinese broccoli or any other veggies you like. Top with a generous portion of the Garlic and Ginger syrup and sprinkle with sliced green shallots.


Belinda x

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