2 tablespoons Rapeseed oil1, peeled and crushed Whole Garlic1, deseeded and finely chopped Red chilli1 tablespoon Shaosing rice wine2 tablespoons Runny Honey2 tablespoons Lee Kum Kee Premium Light Soy Sauce1 teaspoon Lee Kum Kee Chiu Chow Chilli Oil
For the marinade:
1 tablespoon Fresh root ginger, peeled and finely grated2 tablespoons Lee Kum Kee Premium Oyster Sauce1 tablespoon Lee Kum Kee Premium Dark Soy Sauce1 tablespoon Plain flour12, deveined, shell off and tail on Large Tiger Prawns1 tablespoon Organic Miso Paste
For the garnish:
1, finely chopped and sliced into rings Spring onion1 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.
Lee Kum Kee Premium Light Soy Sauce -
Lee Kum Kee Chiu Chow Chilli Oil -
For the marinade
Fresh root ginger, peeled and finely grated -
Lee Kum Kee Premium Oyster Sauce -
Lee Kum Kee Premium Dark Soy Sauce -
Plain flour -
Large Tiger Prawns -
12, deveined, shell off and tail on
Organic Miso Paste -
For the garnish
Spring onion -
1, finely chopped and sliced into rings
Toasted Pine Nuts -
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.