• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 350g large prawns
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp chopped garlic
  • 1 tbsp chopped shallots
  • 1 tbsp chopped lemongrass
  • 1 tbsp butter
  • 1 stalk lemongrass (use white portion only), sliced finely at a slant
  • Sauce (combined)
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 4 tbsp pineapple jam
  • 1 tbsp honey
  • ½ tsp pepper
  • ½ tsp chicken stock granules
  • 4-5 tbsp water
  • 1 tsp corn flour


  1. Wash the prawns and trim the feelers and whiskers. Drain well and marinate with salt and pepper for 10-15 minutes.
  2. Heat oil in a wok until hot and fry the prawns for a minute until they turn a bright red colour. Dish out the prawns and drain from oil.
  3. Melt butter in the wok and lightly brown shallots, garlic and chopped lemongrass until fragrant. Return the prawns to the wok and stir-fry for a minute.
  4. Add the combined sauce ingredients and bring to a boil. Stir constantly over high heat until the sauce is thick and syrupy. Add sliced lemongrass and fry briskly for a few seconds. Transfer to a serving dish.

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