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Chinese Recipe - Pan-Fried Freswater Prawns with Special Sauce

10 Servings

This dish of prawns dry-fried in a sweet, slightly sticky sauce.


  • 5 medium-sized freshwater prawns, weighing about 1.5kg
  • 1 red chilli, thinly sliced
  • 13g young ginger, thinly sliced
  • 10g garlic, thinly sliced
  • 40g onion, cut into 5cm lengths


  • 2 tbsp superior soy sauce
  • 3 tsp sugar
  • 3 tsp chicken stock powder
  • 1 tbsp oyster sauce
  • 2 tsp dark soy sauce
  • 2 tsp Shao Hsing wine
  • 1 tsp sesame oil
  • 3 tbsp superior stock
  • potato starch, mixed with a little water


  1. To prepare prawns: Remove the prawn heads and rinse. Cut a line down the back of the prawns, devein and halve them. Drain and set aside.
  2. To cook prawns: Heat oil in a wok and deep fry the prawns until 70% cooked. Remove and drain excess oil.
  3. Stir fry the chilli, young ginger, garlic and onion in the wok until fragrant.
  4. Add the semi-cooked prawns and seasonings. Continue stir frying the prawns until they are cooked.
  5. Add a little potato starch mixture to thicken the sauce. Dish out and serve immediately.

Chinese Seafood Recipes

Fried Shrimp Chinese Style, Fresh Squids with Onions, Fried Shrimps Balls, Deep-Dried Scallops recipe , Sea Cucumber with Brown Sauce recipe, Steamed Abalone recipe , Braised Sea Cucumbers in Brown Sauce, Fried Crab with Broccoli, Butter Prawn recipe, Fried Crab with Sauce, Stir Fried Squid with Leeks, Braised shrimp, Shrimp Toast



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Last Modified: 08/07/12.