Lee Kum Kee Oyster Sauce is a staple ingredient in many Chinese family recipes. Here, it compliments the crispy, panko breadcrumb-fried prawns beautifully.
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Cut deep slits down the length of the outside edge of each prawn and flatten open to butterfly, toss in the soy sauce and marinate for 10 minutes.
Drain and coat in the egg then coat in the breadcrumbs. Cook the rice to pack instructions, then drain.
Meanwhile, place 300ml water and oyster sauce in a large frying pan and add the pak choi, salad onions and beansprouts, cover and braise for 5 minutes.
Heat a little oil in a separate frying pan and fry the breaded prawns for 2 minutes, turning once until golden and cooked throughout, drain on sheets of kitchen towel.
Transfer the vegetables to a serving dish with a slotted spoon and keep warm, boil the juices for 5-6 minutes until reduced and syrupy then pour over the vegetables.
Soak up the remaining oil in the prawn pan with kitchen towel and heat the hot chilli sauce for 1 minute, stir in the prawns and toss quickly to coat, spoon on top of the braised vegetables and serve with the rice.
Typical values per serving when made using specific products in recipe
Energy | 2,825kJ/ 670kcals |
|---|---|
Fat | 18.7g |
Saturated Fat | 3.6g |
Carbohydrates | 102.9g |
Sugars | 12.2g |
Fibre | 5g |
Protein | 22.6g |
Salt | 3.9g |
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