Chinese Prawn Recipes: 4 Varieties

(Updated Version)

Prawn dishes are not a regular feature in my house; they’re more like a once-a-month treat. However, having cooked for so many years, I’ve prepared a variety of prawn dishes, including Chinese prawn varieties. What I like about Chinese dishes is that they are quick to cook, provided the ingredients are prepared and ready near the wok (PRAWN SAMBAL NYONYA STYLE). 

While not all, most Chinese prawn dishes utilize quintessential ingredients like ginger, garlic, shallots, soy sauce, oyster sauce, chilies, and for aroma, spring onions, coriander leaves, and yes, even curry leaves (CHINESE FRIED FISH WITH SOY SAUCE). 

 

These dishes feature succulently cooked prawns, with tastes that range from spiciness, saltiness, sweetness, and scented with herbs like spring onion, coriander leaves, and curry leaves as one big bold flavor.

Chinese Chili Prawns

Ingredients
500g tiger prawns, cleaned and deveined
2 red chilies, thinly sliced
4 garlic cloves, chopped
1-inch ginger, chopped
½ tbsp dark soy sauce
½ tbsp light soy sauce
3-4 kaffir lime leaves, torn
3 tbsp oil
1 tsp palm sugar
½ cup water
Salt to taste

Method
Sauté the chilies, garlic, and ginger in oil.
Add the prawns, dark soy sauce, and light soy sauce.
Season with palm sugar and salt, and stir everything together.
Cook the prawns, stirring constantly to prevent burning, until they are well-coated in the sauce.
Turn off the heat and stir in the lime leaves.

Oyster Sauce Prawns
Ingredients
500g large prawns, peeled and deveined (keep tail on)
3 garlic cloves, thinly sliced
½ inch ginger, thinly sliced
1 red chili, thinly sliced
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp palm sugar
Coriander leaves for garnish
3 tbsp oil
Salt to taste

Method
Heat oil and sauté the garlic, ginger, and chili.
Add the prawns, oyster sauce, soy sauce, and palm sugar.
Stir and cook until the prawns are done.
Garnish with coriander leaves before serving.

Kam Heong (Golden Fragrance) Prawns

Ingredients
500g large prawns, peeled and deveined (keep tail on)
3 garlic cloves, chopped
3 shallots, thinly sliced
½ inch ginger, chopped
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
2-3 curry leaves
2 spring onions, sliced
1 handful curry leaves
2 tbsp oil
Palm sugar to taste
Salt to taste

Method
Heat oil and add all the ingredients.
Stir fry over high heat until the prawns are cooked.
Turn off the heat and stir in the spring onions.

Spicy Kam Heong (Golden Fragrance) Prawns 
For a spicy version, add some curry powder when stir-frying the prawns.