Soy sauce prawns

Soy sauce prawns

The Real Food of China
Leanne Kitchen

We love the relaxed, untouristy vibe of Beihai, a coastal city on the southern edge of Guangxi Province. It’s got a good number of historic buildings, streets fragrant with osmanthus flowers, some excellent food markets and a coastal river choked with creaky wooden fishing boats — and brilliant seafood. We love fish-feasting in places like this. The sea critters are live in tanks and cooked how you like: steamed, salt-and-peppered, stir-fried with soy sauce, or grilled with nothing but ginger and a few wisps of spring onion.


Quantity Ingredient
1kg raw large king or tiger prawns
1 1/2 tablespoons light soy sauce
2 1/2 teaspoons dark soy sauce
3 garlic cloves, finely chopped
1 tablespoon sugar
2 tablespoons tomato sauce
2 tablespoons shaoxing rice wine
2 teaspoons clear rice vinegar
1 1/2 teaspoons cornflour
2 tablespoons Chicken stock
125ml peanut oil
1 small handful coriander sprigs, to serve


  1. Remove the heads from the prawns. Using kitchen scissors, cut off the legs, then cut through the back of the shell down to the tail. Use a small knife to make a slightly deeper incision at the tail end, then open up each prawn and flatten it gently. Remove the digestive tracts.
  2. Put the soy sauces, garlic, sugar, tomato sauce, rice wine and vinegar in a bowl, and stir to mix well. Combine the cornflour and stock in a small bowl and stir until smooth.
  3. Heat the oil in a wok over a high heat, then add the prawns and stir-fry for 2–3 minutes, or until the prawns just turn pink. Quickly pour most of the oil out of the wok, return the wok and prawns to the heat, then add the soy sauce mixture. Cook, tossing the wok, for 2–3 minutes, or until the prawns are cooked through. Add the cornflour mixture and cook until the sauce boils and thickens. Serve immediately.
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