Wok fried in a blend of sauces with oyster tomato, Worcestershire and soy all bringing their respective flavours to these easy prawns.






Skill level

Average: 3.4 (13 votes)


  • 6-8 large raw King prawns, shells on
  • 60 ml (¼ cup) vegetable oil
  • 2 tsp finely chopped ginger
  • 5 garlic cloves, finely chopped
  • 3 spring onions, thinly sliced on the diagonal
  • 1 long red chilli, thinly sliced


  • 2 tbsp Shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp tomato sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp Worcestershire sauce
  • ½ tsp sugar


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the sauce, place all the ingredients in a bowl and stir to combine well and dissolve the sugar.
  2. Using a sharp knife, cut down the back of the prawns through the shell and remove the digestive tract. Heat a wok over high heat and add the vegetable oil. Fry the prawns for about 2-3 minutes on each side or until crisp and cooked through. Remove from the wok and set aside.
  3. Remove about half the oil from the wok, then add the ginger and garlic. Fry for about 1 minute or until fragrant, then add the sauce and bring to a simmer. Simmer for about 1 minute or until thickened. Return the prawns to the wok, add the spring onion and chilli and toss to coat the prawns. Transfer to a plate and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.