Gold Award Prawns with Three Flavours
What you’ll need
Ingredients
- 310 g zucchini [cut into thick pieces]
- 56 g corn starch
- 12 pcs. prawn
- 42 g dried chili flakes
- 3 pcs. mango
- 4 pcs. egg [beaten]
- 100 g walnut
- 85 g scallion [thinly sliced]
- 140 g red chili [diced]
Seasoning
- 4 Tbsp. Lee Kum Kee Premium Bouillon Powder Flavoured with Chicken (No MSG Added)
- 1½ cup Lee Kum Kee Seasoned Rice Vinegar
- 200 g sugar
- 200 g salad dressing
Made with
Lee Kum Kee products
How to make it
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Blanch zucchini; add bouillon powder and corn starch to stir-fry zucchini and set aside.
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Peel and butterfly the prawns, then marinate them with bouillon powder. Simmer mixture of rice vinegar, sugar and chili gently till it turns into a sauce consistency.
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Blend mango, salad dressing and sugar into a mango purée and set aside.
-
Divide the prawns into 3 portions: 1st portion, dip prawns into egg wash, dust with corn starch. Remove excess corn starch and deep-fry in hot oil until golden. Mix well with mango purée; add diced mango and walnut as garnish, ready to serve.
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2nd portion, coat prawns with Chinese-style batter and deep fry till they turn golden brown; then mix well with rice vinegar and chili sauce, ready to serve.
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3rd portion, pan fry the prawns till they are fully cooked, place on top of the zucchini, sprinkle some thinly sliced scallion and diced chili on top, ready to serve.
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