Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.






Skill level

Average: 4.7 (10 votes)


  • 2 tbsp olive oil or peanut oil
  • 1 long green chilli, finely sliced
  • 1 spring onion (scallion), finely diced
  • 2 cm piece ginger, grated or finely sliced
  • 300 g green school prawns

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oil in a large heavy-based frying pan over high heat. Add the chilli, spring onion and ginger, and let sizzle for 30 seconds while tossing or stirring. Add the prawns, and continue to toss over the raging flame as they change colour. Once they’ve changed colour right through, they’re cooked. Serve immediately. Usually, you can crunch right through the shell, too.


Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.

Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights on SBS and on SBS On Demand.