Caramelised prawns

    30 mins

    Quick and delicious, this is an easy dish to serve during the week or for special occasions. If you prefer, you can remove the prawn heads but keep the shells on so they stay juicy.


    Central Region, Singapore
    3 people made this

    Serves: 6 

    • 500g large prawns, shells and heads on
    • 1/2 teaspoon salt
    • 2 bird's eye chillies, deseeded and chopped
    • 1 teaspoon corn flour mixed with a little water to form a slurry
    • 1 tablespoon soya sauce
    • 2 teaspoons sugar
    • 1 tablespoon Shaoxing rice wine
    • 1 tablespoon ketchup
    • 1 tablespoon black soya sauce
    • Oil for deep frying
    • 4 cloves garlic, chopped
    • 1 (5 cm) piece ginger, peeled and chopped
    • 4 spring onions, chopped

    Prep:5min  ›  Cook:10min  ›  Extra time:15min  ›  Ready in:30min 

    1. Wash the prawns and pat dry with paper towels. In a large bowl, sprinkle prawns with salt and set aside for 15 minutes.
    2. Meanwhile mix together the corn flour slurry, soya sauce, sugar, rice wine, ketchup and black soya sauce to make the sauce.
    3. In a large wok, deep fry prawns in hot oil until crispy, about 1 to 2 minutes. Remove them with a slotted spoon and drain on paper towels.
    4. Drain the oil from the wok, leaving about 1 to 2 tablespoons. Heat the oil over high and when the oil is smoking hot, add the garlic and ginger and stir until fragrant. Return the prawns to the wok and pour the sauce over. Toss until the sauce has been mostly absorbed and sprinkle with spring onions. Mix well.
    5. Turn onto a serving platter and serve immediately with rice.

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    Reviews in English (1)


    beaut sauce,but not enuff, will make more next time yummy tho  -  09 Dec 2012  (Review from Allrecipes AU | NZ)