Recipe - Garlic Butter Prawns with Lee Kum Kee Premium Light Soy Sauce [Serves 2 with sides]

Recipe - Garlic Butter Prawns with Lee Kum Kee Premium Light Soy Sauce [Serves 2 with sides]

Ingredients:

  • 225g raw prawns, with shells and heads on
  • 2 Tbsp Shaoxing rice wine
  • 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
  • 1 tsp Lee Kum Kee Premium Dark Soy Sauce 25g unsalted butter
  • 1 Tbsp minced garlic
  • 1 spring onion, chopped into 4cm pieces
  • 25ml water
  • 1 Tbsp cooking oil Lee Kum Kee Premium Oyster Sauce (optional)

Method:

  1. Add the Shaoxing rice wine to the prawns and stir well, while you prepare the ingredients.
  2. In a wok on a medium heat, add the cooking oil and butter, then the spring onions and garlic.
  3. Stir-fry for 30 seconds until fragrant, then add the prawns, Lee Kum Kee Premium Light and Dark Soy Sauces, and the water. Stir-fry the prawns, turning them over frequently until pink and thoroughly cooked. This could take around 3-4 minutes, depending on how large your prawns are.
  4. Serve with steamed rice and Choi Sum drizzled with Lee Kum Kee Premium Oyster Sauce.
£ 2.10