Spicy King Prawn Stir-Fry with Dried Shrimp Chilli Oil
Lee Kum Kee

Spicy King Prawn Stir-Fry with Dried Shrimp Chilli Oil

Serves 4
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Ingredients

160g king prawns, deveined and butterflied
30g asparagus tips, cut into sections
3 pieces Chinese pressed tofu (dougan / five-spice tofu), diced into small cubes
20g preserved radish (chai poh / salted radish), diced into small cubes
20g Chinese chives, cut into sections
30g fried cashews
Shredded spring onion, for garnish
1 tsp salt
1 tsp white pepper

Method

1 Butterfly the prawns and season with the salt and white pepper. Marinate and refrigerate until ready to use.
2 Heat a wok over a medium-high heat with 1 tbsp oil. Stir-fry the prawns until about 70% cooked through. Remove and set aside.
3 In the same wok, add the diced Chinese pressed tofu and asparagus, and stir-fry for 2 minutes. Add ½ tbsp Lee Kum Kee Fiery Hot Dried Shrimp Chilli Oil and the Lee Kum Kee Premium Mushroom Seasoning Powder, along with the preserved radish, Chinese chives, prawns and cashews. Stir-fry over a high heat for 1 minute.
4 Turn off the heat, then stir in the remaining 1 tbsp Lee Kum Kee Fiery Hot Dried Shrimp Chilli Oil. Toss well, garnish with shredded spring onion, and serve immediately.
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