Grilled Prawns with Sweet and Sour Glaze
Lee Kum Kee

Grilled Prawns with Sweet and Sour Glaze

Serves 4
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Check out this colourful medley of vegetables and prawns bursting with sweet and sour flavours. Seafood is a source of umami which provides protein and many micronutrients such as iodine. Serve with rice for a filling main dish or on a bed of pak choi for a yummy starter.


400g raw shell-on prawns, butterflied
200g pak choi, cut into quarters
100g chopped pineapple
2 cloves garlic, finely sliced
1 pepper, diced into 4cm squares
½ red onion, finely sliced
½ tsp vegetable oil


1 Rub a small amount of vegetable oil over the prawns.
2 Heat a griddle pan to extremely high heat until smoking hot, then place the prawns onto the griddle and press down on them till they char nicely. Cook for 2-3 minutes before turning. Add peppers and pineapple then place the garlic slices and red onion over the top of the prawns and cook for a further 2-3 minutes.
3 Mix The Sauce Mix together in a bowl and pour sauce over the prawns. Then allow to sizzle for 30 seconds to a minute before serving.
4 Steam the pak choi for 2 minutes and serve the prawns on top.


1 Add ½ tsp of Lee Kum Kee Premium Dark Soy Sauce for deeper colour
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.