Sandia Chang’s Chiu Chow Chilli Prawns

Serves: 4

You will need
  • 1kg head and shell on prawns
  • 2 tbsp. Lee Kum Kee Chiu Chow Chilli oil
  • 2 tbsp. Lee Kum Kee Double Deluxe Soy Sauce
  • 1 tsp. Lee Kum Kee Sweet Soy Sauce
  • 3 tbsp. ketchup
  • 2 tbsp. Shaoxing wine or dry sherry
  • 2 tbsp. lemon juice
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, minced
  • 4 spring onions, finely sliced
  • A small handful of coriander, roughly chopped
  • Lime wedges, to serve


Directions
  1. Rinse the prawns under cold water to clean.
  2. Take a small pair of scissors and cut through the shell down the back of the spine. Using a small, sharp knife, cut a shallow slit along the back of each shrimp through the opening and remove the vein with the tip of the knife. Lay the prawns on a tray on a kitchen towel to dry.
  3. In a small mixing bowl, mix the ketchup, wine, chilli oil, lemon juice and soy sauces.
  4. Heat a large sauté pan on high heat with half the vegetable oil then add the prawns and stir fry just until they turn pink in colour.
  5. Add the remaining vegetable oil to the pan and add the garlic and ginger and sauté for 1 minute on medium heat.
  6. Add the ketchup and soy sauce mixture along with the spring onions. Cook for another minute.
  7. Lastly add the chopped coriander and serve with lime wedges and lots of napkins.


Related recipes

Lychee & lemongrass debonair

Lychee & lemongrass debonair


White chocolate mousse with spiced raspberries

White chocolate mousse with spiced raspberries


Stuffed roasted tomatoes with goats' cheese and mini mozzarella

Stuffed roasted tomatoes with goats' cheese and mini mozzarella


SEPTEMBER ISSUE ON SALE NOW! 6 months subscription for only £8

Subscribe to our newsletter