Wok fried in a blend of sauces with oyster tomato, Worcestershire and soy all bringing their respective flavours to these easy prawns.
- 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
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.
- For the sauce, place all the ingredients in a bowl and stir to combine well and dissolve the sugar.
- 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.
- 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.
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Photography by Adam Liaw.