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Lychee Prawns

  • Difficulty Level: 4
  • Serves Serves: 5
  • Preparation

    3mins

  • Cooking

    4mins

Less Than 15 mins Seafood Dinner Lunch Fusion

What You Will Need

Ingredients

  • Prawns 340 g [medium size]
  • Chilli 2 pcs [red, seeded and sliced]
  • Bell pepper (s) 1/2 pc [green, cut into diamond shape]
  • Fresh or canned lychee 3/4 Cupdrained
  • Oil 3 tbsp

Marinade

  • Corn starch 1 tsp
  • Salt 1/4 tsp

Sauce Mix

  • Lee Kum Kee Chilli Garlic Sauce 3 tbsp
  • Lee Kum Kee Sauce for Sweet & Sour Pork / Spare Ribs 3 tbsp
  • Lee Kum Kee Premium Soy Sauce 1 tsp
  • Stock 3 tbsp
  • Rice wine 1 tsp

Made with
Lee Kum Kee products

Chilli Garlic Sauce 225g

Chilli Sauce

Chilli Garlic Sauce

Menu-oriented Sauce

Sauce for Sweet & Sour Pork/Spare Ribs

Soy Sauce

Premium Soy Sauce

How to make it

  1. Shell, devein, and butterfly shrimp. Combine shrimp and marinade ingredients; stir to coat. Let stand 10 minutes. Combine seasoning ingredients; set aside.
  2. Place a wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides. Add prawns and stir-fry for 1 to 2 minutes. Remove prawns to a bowl and set aside.
  3. Add remaining 1 tbsp oil to wok, swirling to coat sides, over high heat. Add chillies and bell pepper; stir-fry until fragrant, about 10 seconds. Add shrimp, lychees, and seasonings; cook until heated through.

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