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© 2020 Ching He Huang. All rights reserved.

Spicy Sweet Oyster Sauce Prawns

Serves : 2 - 4 Preparation 15 mins Cooking 4 mins Total 19

Nutrition facts: 182.00 calories 6.90g protein 16.90g carbs 11.10g sugars 10.00g fat 0.80g 0.50g fibre 1169.00mg sodium

Ingredients: 2 tablespoons Rapeseed oil 1, peeled and crushed Whole Garlic 1, deseeded and finely chopped Red chilli 1 tablespoon Shaosing rice wine 2 tablespoons Runny Honey 2 tablespoons Lee Kum Kee Premium Light Soy Sauce 1 teaspoon Lee Kum Kee Chiu Chow Chilli Oil For the marinade: 1 tablespoon Fresh root ginger, peeled and finely grated 2 tablespoons Lee Kum Kee Premium Oyster Sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 1 tablespoon Plain flour 12, deveined, shell off and tail on Large Tiger Prawns 1 tablespoon Organic Miso Paste For the garnish: 1, finely chopped and sliced into rings Spring onion 1 handful Toasted Pine Nuts

Inspired by the Spicy Sauce in the Mountain Chilli dish at OHA Eatery

This is an all-round Asian Fusion dish - the miso, oyster and honey works so well with the sweetness of the prawns. A real mix of umami - the dish is salt, spicy and sweet - perfect with Jasmine rice.

Spicy Sweet Oyster Sauce Prawns

Serves : 2 - 4
Preparation time 15 Minutes
Cooking time 4 Minutes

per serving

Cals

182.00

Protein (g)

6.90

Carbs (g)

16.90

Sugars (g)

11.10

Fat (g)

10.00

Sat Fat (g)

0.80

Fibre (g)

0.50

Sodium (mg)

1169.00

seafood Prawns

Source from

Ching He Huang Web Site

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About the recipe

Inspired by the Spicy Sauce in the Mountain Chilli dish at OHA Eatery

This is an all-round Asian Fusion dish - the miso, oyster and honey works so well with the sweetness of the prawns. A real mix of umami - the dish is salt, spicy and sweet - perfect with Jasmine rice.

Ingredients

Rapeseed oil - 2 tablespoons
Whole Garlic - 1, peeled and crushed
Red chilli - 1, deseeded and finely chopped
Shaosing rice wine - 1 tablespoon
Runny Honey - 2 tablespoons
Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
Lee Kum Kee Chiu Chow Chilli Oil - 1 teaspoon

For the marinade

Fresh root ginger, peeled and finely grated - 1 tablespoon
Lee Kum Kee Premium Oyster Sauce - 2 tablespoons
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Plain flour - 1 tablespoon
Large Tiger Prawns - 12, deveined, shell off and tail on
Organic Miso Paste - 1 tablespoon

For the garnish

Spring onion - 1, finely chopped and sliced into rings
Toasted Pine Nuts - 1 handful

Steps

Add all the ingredients for the marinade and mix well to form a paste. Add the prawns and marinade for 15 minutes.
Heat a wok or pan over high heat and add the rapeseed oil. Add the garlic and chilli, cook stirring for a few seconds to release their aroma. Add the marinade prawns and cook tossing for 2 minutes. Season with shaosing rice wine, 1 teaspoon LKK Chiu Chow Chilli Oil, and add the honey and coat well - toss cooking to caramelise the prawns.
Sprinkle in the pine nuts, spring onions and eat immediately with Jasmine rice.

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Ingredients

Rapeseed oil - 2 tablespoons
Whole Garlic - 1, peeled and crushed
Red chilli - 1, deseeded and finely chopped
Shaosing rice wine - 1 tablespoon
Runny Honey - 2 tablespoons
Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
Lee Kum Kee Chiu Chow Chilli Oil - 1 teaspoon

For the marinade

Fresh root ginger, peeled and finely grated - 1 tablespoon
Lee Kum Kee Premium Oyster Sauce - 2 tablespoons
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Plain flour - 1 tablespoon
Large Tiger Prawns - 12, deveined, shell off and tail on
Organic Miso Paste - 1 tablespoon

For the garnish

Spring onion - 1, finely chopped and sliced into rings
Toasted Pine Nuts - 1 handful