Prep 25 m
Cook 35m


    500 ml cooking oil

    500 gms king prawns

    1 ½ tsp ground ginger

    10 gms red chillies, finely chopped

    20 gms spring onions, sliced

    200 gms chilli prawn sauce

    120 ml chicken stock

    4 tsp dark soya sauce

    Potato starch, to thicken

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Ingredient Substitution Guide


1. Heat the oil in a wok. Deep fry the prawns. Set aside.

2. Remove the deep-frying oil from the wok, leaving just enough to sauté the ginger, chilli and spring onion.

3. Then add the chilli sauce, prawns and the chicken stock, followed by dark soya sauce. Simmer for 10 minutes, thicken with potato starch.

4. Garnish with fresh coriander and serve.

Recipe courtesy: Chef Yapp Yung, Peppercrab, Grand Hyatt, Dubai

Image courtesy: Pixabay