Spicy Sweet Smoky Oyster Sauce Prawns
What You Will Need
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
Made with
Lee Kum Kee products
How to make it
Add all the ingredients for the marinade and mix well to form a paste. Add the prawns and marinade for 15 minutes.
Heat a wok or pan over high heat and add the rapeseed oil. Add the garlic and chilli, cook stirring for a few seconds to release their aroma. Add the marinade prawns and cook tossing for 2 minutes. Season with shoaxing rice wine and add the honey and coat well - toss cooking to caramelise the prawns.
Sprinkle in the pine nuts, spring onions and eat with steamed jasmine rice.
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