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

Recipe Ingredient

  • 400g large prawns
  • 5 dried red chillies, cut into halves
  • 20g young ginger, sliced
  • 3 cloves garlic, sliced
  • half an onion, cut into wedges
  • 25g button mushrooms, quartered
  • 50g red capsicum, cut into wedges
  • 25g carrot, cut into desired shapes
  • 25g sugar snap peas, halved
  • 2 tbsp oil
  • 1 tsp sesame oil
  • Seasoning
  • 1 tbsp abalone sauce
  • 1 tbsp tomato sauce
  • 1/4 tsp dark soy sauce
  • 1/4 tsp sugar
  • 1/2 cup water
  • 1 tsp black vinegar (chit choe)
  • 1 tbsp Shao Hsing cooking wine (optional)
  • 1/8 tsp corn flour


  1. Shell prawns leaving tails and heads intact. Make a slit in the centre of the prawns and devein.
  2. Dust lightly with corn flour and deep-fry in hot oil for 30 seconds. Drain and set aside.
  3. Put a sizzling hotplate over low heat. Brush a little oil over. Heat until it is hot.
  4. Heat oil and sesame oil in a wok. Fry ginger, garlic and dried chillies until fragrant. Add button mushrooms, carrot and seasoning. Return the prawns to the wok. Stir-fry briskly for 10-20 seconds. Add capsicum, onion and sugar snap peas and toss well to combine.
  5. Transfer the dish straight to the hot plate and serve immediately while it is still sizzling.

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