This is the sort of dish where you have to eat with your hands! It's heaven on a plate. 






Skill level

Average: 3.4 (24 votes)


  • 1 tbsp vegetable oil
  • 6 large prawns
  • 2 cloves garlic, chopped
  • 2 cm knob ginger, minced
  • 2 tsp Chinese rice wine (shaoxing wine)
  • 2 tbsp XO sauce
  • 2 tsp light soy sauce
  • 2 tsp caster sugar
  • 100 ml chicken stock
  • ½ tsp sesame oil
  • 2 spring onions, julienned
  • large handful of coriander leaves

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. Using kitchen scissors butterfly the prawns and remove the intestinal tract. Keep the shell intact.
  2. In a wok or pan over a medium to high heat add the oil, garlic and ginger and stir-fry until fragrant.
  3. Deglaze the wok with the wine, then add the XO sauce, soy, sugar, chicken stock and sesame oil. Bring to the boil and cook until the sauce thickens.
  4. Heat a BBQ or grill pan and chargrill the prawns, shell side down. Cook for 3-4 minutes or until the flesh is just cooked. Arrange on a platter and spoon over the sauce. Garnish with spring onion and coriander.