Stir-fried Mantis Prawns with Fragrant Sauce


350-400g mantis prawns

[Seasoning (combined)]

½ tsp pepper
¼ tsp Chinese Five Spice powder
3-4 tbsp self-raising flour
1 tsp oil
1 tsp sesame oil
1 tbsp chopped garlic
1 tbsp chopped cili padi
1 stalk spring onion, cut into 3cm lengths


1 tsp oyster sauce
1 tbsp light soy sauce
1½ tsp sugar
1 tsp thick soy sauce
1 tbsp Shao Hsing Hua Tiau wine
125ml fresh chicken stock


Rinse and de-vein the mantis prawns. Sprinkle combined seasoning ingredients on the prawns and toss well, then coat with self-raising flour. Deep-fry in hot oil until golden brown. Dish out and leave aside.

Heat oil and sesame oil in a clean wok and fry garlic and cili padi until fragrant.

Add sauce ingredients and bring to a boil. Reduce the heat and simmer until sauce is reduced.

Return the fried mantis prawns to the wok. Stir and fry until well coated with the sauce. Add spring onion to mix. Dish out and serve.

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