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

Recipe Ingredient

  • 500g large prawns
  • ¼ tsp salt
  • Dash of pepper
  • Pinch of sugar
  • ½ cup corn flour
  • Enough oil for deep-frying
  • ½ a red capsicum, cut into wedges
  • 1 onion, quartered
  • 8 dried red chillies, washed and cut into 4cm lengths
  • 1 tbsp dried prawns, coarsely chopped
  • 1 tsp chopped garlic
  • 1 tbsp hot bean paste
  • 2-3 tbsp oil
  • A dash of sesame oil
  • 4 thin slices young ginger
  • Sauce ingredients:
  • 1 tbsp oyster sauce
  • 1 tbsp black vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp Shao Hsing Hua Tiau cooking wine (optional)
  • 1 tsp sugar
  • ¼ tsp pepper
  • Pinch of salt
  • 2 tsp corn flour
  • ½ cup chicken stock or water


  1. Season prawns with salt, pepper and sugar and toss lightly in corn flour. Heat oil in wok until hot and deep-fry prawns until crispy and lightly golden. Drain from oil and set aside.
  2. Heat oil in a clean wok and sauté garlic and hot bean paste until fragrant. Add dried prawns, ginger and dried chillies and stir-fry for 30 seconds to one minute.
  3. Stir in red capsicum and sauce ingredients and bring to a simmering boil. When sauce thickens, return the prawns to the wok. Add onion and very briefly toss the mixture until well combined.
  4. Transfer to a serving dish. Serve hot.
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