Spicy Sweet Smoky Oyster Sauce Prawns By Ching He Huang
Lee Kum Kee

Spicy Sweet Smoky Oyster Sauce Prawns By Ching He Huang

Serves 2
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This Spicy Sweet Smoky Oyster Sauce Prawns dish by Ching He Huang has been inspired by the Spicy Sauce in the Mountain Chilli dish at OHA Eatery in Shanghai.

This is an all-round Asian Fusion dish - the miso, oyster sauce 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.


12 large Tiger prawns, deveined, shell off, tail on
2 Tbsp rapeseed oil
1 red chilli deseeded and finely chopped
4   large cloves garlic, crushed
For Seasoning
1 Tbsp Shoaxing rice wine
2 Tbsp honey


1 tbsp freshly grated ginger
1 tbsp Lee Kum Kee Soy Bean Sauce
1 tbsp plain flour


A handful of pine nuts, toasted
2 spring onion, finely chopped


1 Put all the ingredients for the marinade into a medium bowl, and mix well to form a paste. Add the prawns, stir until coated 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. Stir in the seasoning ingredients and coat well - toss cooking to caramelise the prawns.
3 Scatter over the pine nuts, spring onions and eat with steamed jasmine rice.
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