Garlic Butter Prawns With Rice
This simple recipe uses traditional Chinese ingredients to let the star of the show shine; super-fresh, sweet prawns. Make sure you add a dollop of Lee Kum Kee Chiu Chow Chilli Oil for a little extra heat.
Serves
Serves 2
Difficulty
Easy
Total Time
15 Minutes
Ingredients
225g of raw prawns with shells and heads on
2 tbsp of Shaoxing rice wine
1 tbsp of cooking oil
25g of unsalted butter
1 spring onion, chopped into 4cm pieces
1 tbsp of minced garlic
1 tbsp of Lee Kum Kee Premium Light Soy Sauce
1 tsp of Lee Kum Kee Premium Dark Soy Sauce
25ml of water
200g of steamed rice
300g of Choy Sum, or other steamed green vegetables
Lee Kum Kee Premium Oyster Sauce
Method
Step 1
Add the Shaoxing rice wine to the prawns and mix well.
Step 2
In a wok on a medium heat, add the cooking oil, butter, spring onions and garlic. Stir fry for 30 seconds until fragrant, then add the prawns, Lee Kum Kee Premium Light and Dark soy sauces, and the water. Stir fry the prawns, turning them over frequently until pink and cooked through (around 3-4 minutes depending on how large they are).
Step 3
Serve with steamed rice and choy sum or other steamed green vegetables drizzled with Lee Kum Kee Premium Oyster sauce.
Recipes courtesy of Lizzie Mabbott and Lee Kum Kee.
more from
Recipes
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.