Chilli Prawns with Lee Kum Kee Oyster Sauce
What You Will Need
Ingredients
- 250g prawn cutlets, defrosted and marinated with 1tsp shaoxing wine and 2 tsp cornstarch
- (alternative meat 300-350g Waitoa Free Range Chicken breast)
- 5g dried wood ear mushrooms, soaked in water for 5 minutes and then sliced
- 100g fresh shiitake mushrooms, sliced
- 2 capsicums, cores removed and sliced
- 1 head broccoli, cut into small florets
- 4 cloves of garlic, sliced (15g)
- 15g ginger, julienned
- Garnish:
- 2 spring onions, thinly sliced into diagonals
- 1 cup of cashew nuts, roasted
- Cucumber and Radish Pickles:
- 1 cucumber, sliced
- 5 radishes, sliced
- 12 tbsp (180ml) rice vinegar
- 8 tbsp white sugar
- 4 tsp salt
- 1 dried chili, chopped
- Steamed rice to serve
Sauce Mix
- 4 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
- 2 tsp Lee Kum Kee Premium Soy Sauce
- 2 tsp white sugar
- 1/2 cup water
- 1 tsp potato starch mixed with 1 tbsp water (optional)
Made with
Lee Kum Kee products
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How to make it
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Mix oyster sauce, soy sauce, white sugar, Chiu Chow Style Chilli Oil and water in a small ramekin and set aside.
Heat wok on high heat and add 3 tbsp of cooking oil. -
Cook prawns for a couple of minutes or until the colour changes to pink (they don’t have to be fully cooked at this stage). Remove prawns and set aside. Keep the leftover oil in the wok.
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Add the ginger and garlic to the wok and sauté for a minute (add a bit more oil if needed). Add capsicum and broccoli and cook for another minute. Then add mushrooms and cook for 2-3 minutes.
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Pour the oyster sauce mixture into the wok. Once the sauce starts to bubble, put the cooked prawns back in the wok and cook for another 1-2 minutes, or until the sauce is thickened and coating all the vegetables and prawns. Alternatively, mix in the potato starch and water to thicken the sauce.
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Garnish with sliced spring onions and roasted cashew nuts and serve with steamed rice.
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If you like, you can make pickles and serve with this dish, by whisking together rice vinegar, white sugarand salt in a small bowl. Pack the sliced cucumber, radishes and chopped dried chilli into a glass jar and pour the mixed vinegar on top to cover the vegetables. Refrigerate for at least 12 hours.