Chiu Chow Chilli Prawns By Sandia Chang
Lee Kum Kee

Chiu Chow Chilli Prawns By Sandia Chang

Serves 4
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“I grew up in Saudi Arabia and had access to the best prawns ever, coming straight out of the Red Sea. I remember prawns being a regular staple on our dinner table and my mother probably had 161 different ways to prepare them and each way was delicious! The best part of having prawns was the sucking on the head of the prawns, the peeling of the prawns, the sweetness of the meat and the ultimate part was licking your fingers of the sauces after peeling them. A tedious ritual just to get the meat out but the memories of the family sitting together all happily licking, slurping and savouring the delicious prawns is one of the happiest memories I have of my family dinners. 

On my recent trip to Singapore with my husband for a food festival, I fell in love with the Chilli Crab dish they had there and this is my own Chinese interpretation of it with prawns. I use the Chiu Chow Chilli Oil in this dish for that a deeper and more savoury chili flavour” – Sandia Chang


1 Tbsp vegetable oil
1kg  whole prawns, shelled and deveined
garlic cloves, minced
1 Tbsp  ginger, minced
spring onions, trimmed and finely sliced

Sauce Mix

3 Tbsp  ketchup
2 Tbsp  Shaoxing wine or dry sherry
2 Tbsp  lemon juice


1 small handful of coriander, roughly chopped
lime wedges, to serve


1 Heat half the vegetable oil in a large saucepan on high heat, then add the prawns and stir fry, just until they turn pink in colour.
2 Add the remaining vegetable oil to the pan with the garlic and ginger. Sauté for 1 minute on medium heat.
3 Add the spring onions along with the sauce mix. Cook for another minute.
4 Garnish with the coriander and serve with lime wedges.
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