Tuesday, 21 July 2009

Stir Fry Prawn in XO sauce

This is one of my favorite no hassle quick stir fry recipes. I would say any seafood blend particularly well with XO sauce (this sauce originated from Cantonese cuisine in Hong Kong). Many of the Cantonese dishes in Hong Kong incorporated this sauce. The main ingredient of this sauce is dried scallops, chilli oil, dried shrimps and Chinese ham.
Having traveled to Hong Kong quite a few times, normally I will buy a few bottles from HK airport (note they only sell the premium hotellier XO sauce), although one can get Lee Kum Kee brand as well in HK city.
Try this quick stir fry and I'm sure you'll like it like I do. The prawn is succulent, the pepper crunchy, the dish is colorful and the taste is brilliant.

Stir Fry Prawn in XO sauce
  • 300 gm fresh king prawn ( shelled, de-veined and butterfly)
  • 1/2 tbsp XO sauce
  • 1/2 tsp chilli oil (optional)
  • 1/2 tsp sugar
  • 1 tbsp shaoxing wine/sherry
  • 1 tsp salt
  • 1/2 tbsp corn flour
  • 1/2 green, 1/2 red, 1/2 yellow pepper
  • 2 tbsp cooking oil
  • 2 cloves garlic - minced
  1. Marinate the prawn with salt, wine and corn flour for 15minutes. Keep the juice.
  2. Heat the wok over high heat and add the oil. Add in the pepper and stir fry for a minute and remove from the wok. Then add in the garlic and prawns and stir fry till prawns turn pinkish. This takes about 2-3minutes. Return the peppers into the wok and continue stir fry. Add in the XO sauce and stir fry. Pour in the juice+1 tbsp water so that the sauce will thicken and coat the prawns.
  3. Remove from heat. Served with rice.


fen said...

This IS mouth-watering. We had wonderfully fresh king prawns in Sandakan last weekend.

Christine Toh said...

Yeap saw that your pa & ma must be enjoying the great seafood there. How I wish I'm there as well.