Lee Kum Kee

Tiger Prawn Lollipops by Ching He Huang

Ingredients

8 Tiger prawns, de-veined, butterflied down the middle
1 Tbsp Unsalted butter or cooking oil
2 Tbsp Chives, finely chopped
2 Tbsp  Toasted sesame seeds

Dressing

10 Ginger matchstick slices (optional)

Method

1 Marinate the Tiger prawns in Lee Kum Kee Kung Pao Chicken Stir-fry Sauce for 10 minutes.
2 Wet short wooden skewers. Skewer the prawns and brush over the prawns with melted unsalted butter. Place on the griddle and cook for 30 seconds on each side.
3 Once cooked, dip in finely chopped chives, then toasted sesame seeds. Serve in a short tumbler glass.
4 Serve with Lee Kum Kee Table Top Seasoned Rice Vinegar with ginger on the side.
PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES
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