Yen Can Cook: Soy Sauce Prawns

I’m not a fan of prawns but whenever my mom cooked this dish, I can easily finished half of the portion and the flavour of the soy sauce coating on the prawns is so robust. I’d literally lick every finger and make sure none of the sauce is going to be wasted. Truly finger licking good dish that you shouldn’t miss! Mom’s version is wetter with more sauce which is goes extremely well with rice. 


Ingredients (Serve: 2-3)

12 large prawns

3 shallots, sliced

1 bunch of spring onion, chopped.

4 tablespoons soy sauce

1 table spoon Chinese cooking wine

1/2 table spoon sugar

2 tablespoons water

Cooking oil


Step 1: With a scissors, cut off the antennae, legs and the sharp tip at the top of the prawn head. Deveined, rinsed and pat dry. Refer HERE on how to deveined the prawn with shell on.

Step 2: Heat wok at high heat then add in cooking oil.  Put in prawns and saute until shells turn red (1-2 minutes). Remove the prawns and drain on paper towels. Set aside.

Step 3: In the same wok, saute the shallots until fragrant, then add in prawns (Step 2). Pour in Chinese cooking wine and stir constantly until alcohol has evaporated, approximately 1 minute. 

Step 4: Add in water, soy sauce and sugar, toss to mix and make sure the prawns are evenly coated with the sauce mixture. 

Step 5: Continue stir fried until the prawns are fully cooked and the sauce is thicken to your desired consistency. Sprinkle in chopped spring onion and stir fry for another 2-3 seconds. Serve.




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