• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 600g medium large prawns, trim off the tip of the head and pointed sharp end of the tail
  • 2cm knob ginger, minced
  • 3 cloves garlic, chopped
  • 1-2 tbsp oil
  • 1 tsp rose wine
  • Sauce (combined)
  • 125ml water or fresh chicken stock
  • 1 tbsp hoisin sauce
  • 1 tsp chilli sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar
  • Dash of monosodium glutamate
  • 1/4 tsp sesame oil
  • Thickening
  • 1 tsp corn flour mixed with 1 tbsp water
  • Garnish
  • 3 stalks spring onions, cut into 4cm lengths


  1. Panfry prawns lightly in as little oil as possible. When one side starts to brown, turn to the other side immediately to brown as well. Dish out and put aside.
  2. Heat wok with 1-2 tablespoons oil and sauté minced ginger and garlic until fragrant. Return prawns to the wok and add in the rose wine. Cover the wok for a minute.
  3. Remove the wok cover and pour in the sauce. Allow to simmer for a while until it begins to boil.
  4. Add the spring onion and glaze the dish with a sprinkling of sesame oil. Add thickening to mix and dish out to serve immediately.
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