• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 500g tiger prawns
  • 100g sugar
  • 40g tomato sauce
  • 80g chilli sauce
  • 50g Maggi seasoning
  • 30g Lea & Perrins sauce
  • 20g butter
  • 20g peanut butter


  1. Clean prawns thoroughly, removing whiskers and eyes. Slit the back of the prawns. Coat prawns lightly with flour and deep fry till cooked. Set aside.
  2. Mix sugar, tomato sauce, chilli sauce, maggi seasoning, Lea & Perrins sauce, butter and peanut butter together and cook over slow fire till everything has melted. Set aside.
  3. Add sauce to the deep-fried prawns and let simmer for a while. Serve in bamboo trunk.
  4. Taste and tell: The big prawns for this dish make it a grand treat. Leaving the shells intact is a good idea as it keeps the meat from shrinking. The red sauce makes this dish a sweeter version of sweet and sour prawns. Test your palate to find if you can detect the subtle taste of butter and peanut butter.

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