Ingredients

• For the marinade
• 12 large Tiger prawns, deveined, shell off, tail on
• 1 tbsp freshly grated ginger
• 1 tbsp Lee Kum Kee Soy Bean Sauce
• 2 tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tsp Lee Kum Kee Premium Dark Soy Sauce
• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 tbsp plain flour
• 2 tbsp rapeseed oil
• 1 whole garlic, peeled, crushed
• 1 red chilli deseeded and finely chopped
• 1 tbsp Shoaxing rice wine
• 1 tbsp Lee Kum Kee Premium Light Soy Sauce
• 2 tbsp honey
• For garnish
• 1 handful toasted pine nuts
• 2 spring onion, finely chopped