Chiu Chow Chilli Prawns
Serves 4
Method
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Rinse the prawns under cold water to clean.
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Take a small pair of scissors and cut through the shell down the back of the spine. Using a small, sharp knife, cut a shallow slit along the back of each shrimp through the opening and remove the vein with the tip of the knife. Lay the prawns on a tray on a kitchen towel to dry.
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In a small mixing bowl, mix the ketchup, wine, chilli oil, lemon juice and soy sauces.
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Heat a large sauté pan on high heat with half the vegetable oil then add the prawns and stir fry just until they turn pink in colour.
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Add the remaining vegetable oil to the pan and add the garlic and ginger and sauté for 1 minute on medium heat.
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Add the ketchup and soy sauce mixture along with the spring onions. Cook for another minute.
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Lastly add the chopped coriander and serve with lime wedges and lots of napkins.
​Ingredients:
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1kg head and shell on prawns
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2 tbsp. Lee Kum Kee Chiu Chow Chilli Oil
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2 tbsp. Lee Kum Kee Double Deluxe Soy Sauce
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1 tsp. Lee Kum Kee Sweet Soy Sauce
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3 tbsp. ketchup
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2 tbsp. Shaoxing wine or dry sherry
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2 tbsp. lemon juice
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1 tbsp vegetable oil
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2 garlic cloves, minced
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1 tbsp. ginger, minced
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4 spring onions, finely sliced
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A small handful of coriander, roughly chopped
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Lime wedges, to serve
Chef: Sandia Chang
“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”
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– Sandia Chang
