LEE KUM KEE

Spicy Sweet Smoky Oyster Sauce Prawns

Inspired by the Spicy Sauce in the Mountain Chilli dish at OHA Eatery

This is an all-round Asian Fusion dish - the miso, oyster and honey works so well with the sweetness of the prawns. A real mix of umami - the dish is salt, spicy and sweet - perfect with Jasmine rice. 

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
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
2 tbsp honey

For garnish†

1 handful toasted pine nuts
2 spring onion, finely chopped

Method

1 Add all the ingredients for the marinade and mix well to form a paste. Add the prawns and marinade for 15 minutes.
2 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.
3 Sprinkle in the pine nuts, spring onions and eat with steamed jasmine rice.
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