Learn . Laugh . Eat

Spicy Butterflied Prawns

Prep: 20 Mins

Cook: 10 Mins


  • 500g large tiger prawns, shells on
  • 2 tbsp corn flour, seasoned with a pinch of salt and pepper
  • 10 Thai shallots, peeled
  • 5 dried red chillies
  • 5 fine slices ginger
  • 8 baby plum tomatoes
  • 30g coriander

The Sauce

  • 1 tbsp chilli garlic paste
  • 1 tbsp sweet soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 100ml fresh chicken stock / fish stock


Preparation

1. Finely slice the Thai shallots

2. Soak the dried red chillies in hot water for 5 minutes, and then roughly chop

3. Finely slice the ginger

4. Cut the baby plum tomatoes in half

5. Roughly chop the coriander

6. Mix ‘The Sauce’ ingredients together in a small bowl

7. Remove the intestinal tract from the prawn by poking a toothpick roughly three quarters the way through each prawn and pulling up and out of the shell

8. Butterfly the prawns using scissors, keeping the shell on and in tact

9. Mix together the seasoned corn flour and prawns

10. Build your wok clock. First your shallots, then your ginger, red chillies and tomatoes, followed by ‘The Sauce’ mix and your marinated prawns on the side ready to cook

Cooking

10. Firstly, deep fry your prawns at 165°C for 2-3 minutes to seal well, and give the shell a slight crunch

11. Remove prawns from oil and drain the prawns well on kitchen paper

13. Now start your stir fry: Heat 1 tbsp vegetable oil in a wok to high heat

14. Add your shallots and ginger and stir fry for 1 minute

15. Next add your red chillies and tomatoes and fry for a further 30 seconds

16. Maintain a high heat and add your sauce to the wok. Bring to a vigorous boil

17. Now add your deep fried prawns to the sauce, lower the heat to a medium heat and simmer in the sauce for 2 minutes

18. Serve and garnish with roughly chopped coriander

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  • 500g large tiger prawns, shells on
  • 2 tbsp corn flour, seasoned with a pinch of salt and pepper
  • 10 Thai shallots, peeled
  • 5 dried red chillies
  • 5 fine slices ginger
  • 8 baby plum tomatoes
  • 30g coriander

The Sauce

  • 1 tbsp chilli garlic paste
  • 1 tbsp sweet soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 100ml fresh chicken stock / fish stock


Preparation

1. Finely slice the Thai shallots

2. Soak the dried red chillies in hot water for 5 minutes, and then roughly chop

3. Finely slice the ginger

4. Cut the baby plum tomatoes in half

5. Roughly chop the coriander

6. Mix ‘The Sauce’ ingredients together in a small bowl

7. Remove the intestinal tract from the prawn by poking a toothpick roughly three quarters the way through each prawn and pulling up and out of the shell

8. Butterfly the prawns using scissors, keeping the shell on and in tact

9. Mix together the seasoned corn flour and prawns

10. Build your wok clock. First your shallots, then your ginger, red chillies and tomatoes, followed by ‘The Sauce’ mix and your marinated prawns on the side ready to cook

Cooking

10. Firstly, deep fry your prawns at 165°C for 2-3 minutes to seal well, and give the shell a slight crunch

11. Remove prawns from oil and drain the prawns well on kitchen paper

13. Now start your stir fry: Heat 1 tbsp vegetable oil in a wok to high heat

14. Add your shallots and ginger and stir fry for 1 minute

15. Next add your red chillies and tomatoes and fry for a further 30 seconds

16. Maintain a high heat and add your sauce to the wok. Bring to a vigorous boil

17. Now add your deep fried prawns to the sauce, lower the heat to a medium heat and simmer in the sauce for 2 minutes

18. Serve and garnish with roughly chopped coriander

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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