Waitrose and Partners
Crispy chilli prawns with braised pak choi

Crispy chilli prawns with braised pak choi

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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  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook12 mins
  • Total time32 mins

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  • 150g raw king prawns
  • 1 tbsp soy sauce
  • 1 medium Waitrose British Blacktail Free Range Egg, beaten
  • 50g Cooks’ Ingredients Panko Breadcrumbs
  • 150g Tilda Pure Basmati Rice
  • 3 tbsp Lee Kum Kee Oyster Sauce
  • 235g pak choi, halved lengthways
  • Bunch salad onions, trimmed
  • 300g beansprouts
  • Vegetable oil for shallow frying
  • 140g Waitrose Asian Fusion Hot Chilli Sauce


  1. 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.

  2. Drain and coat in the egg then coat in the breadcrumbs. Cook the rice to pack instructions, then drain.

  3. 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.

  4. 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.

  5. 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.

  6. 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


2,825kJ/ 670kcals



Saturated Fat












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5 out of 5 stars1 rating