This recipe is best with
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
Instructions
- Wash the prawns and trim the feelers and whiskers. Drain well and marinate with salt and pepper for 10-15 minutes.
- 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.
- 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.
- 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.
