Cantonese Prawns
Cantonese Prawns are succulent king prawns pan-fried with aromatic spices for a gentle, warming kick without excessive heat. They are served with crisp cucumber, red onion and lemon slices, creating a colourful and refreshing plate. Serve them as a starter, or make them part of a light meal alongside other Cantonese-style dishes and a bright green dipping sauce.
Cantonese Prawns are succulent king prawns pan-fried with aromatic spices for a gentle, warming kick without excessive heat. They are served with crisp cucumber, red onion and lemon slices, creating a colourful and refreshing plate. Serve them as a starter, or make them part of a light meal alongside other Cantonese-style dishes and a bright green dipping sauce.
Servings 4 Starters
Ingredients
The Prawn Ingredients:
- 500 g king prawns raw peeled and deveined
- 2 tbsp vegetable oil
- 2 cloves garlic finely chopped
- 1 tsp fresh ginger finely grated
- 1 small red chilli finely sliced
- 1 tsp Chinese five-spice
- ½ tsp mild chilli powder
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tbsp Shaoxing rice wine
- ½ tsp freshly ground black pepper
Serving Ingredients:
- ½ medium cucumber thinly sliced
- ½ medium red onion thinly sliced
- 1 medium lemon thinly sliced
- coriander leaves optional
- red chilli sliced optional
Dipping Sauce Ingredients:
- 1/2 handful fresh coriander
- 1 handful fresh parsley
- 1 medium spring onion roughly chopped
- 1 small green chilli deseeded
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1 tsp light soy sauce
- 1 tsp honey
- 2 tbsp cold water
Instructions
Prepare the Prawns:
- Pat the prawns dry with kitchen paper. This is important because excess moisture can prevent them from frying properly.500 g king prawns
- Add the mild chilli powder to the bowl with the prawns, garlic, ginger, Chinese five-spice and black pepper. Toss everything together so the prawns are evenly coated. Toss everything together until the prawns are evenly coated.2 cloves garlic, 1 tsp fresh ginger, 1 small red chilli, 1 tsp Chinese five-spice, ½ tsp freshly ground black pepper, ½ tsp mild chilli powder
Make the Sauce:
- Mix the light soy sauce, sesame oil, honey and Shaoxing rice wine in a small bowl. Stir well and set aside. This gives the prawns a savoury, slightly sweet coating while keeping the chilli heat under control.1 tbsp light soy sauce, 1 tsp toasted sesame oil, 1 tsp honey, 1 tbsp Shaoxing rice wine
Prepare the Green Dipping Sauce:
- Add the coriander, parsley, spring onion, green chilli, lime juice, rice vinegar, soy sauce, honey and water to a small food processor.1 handful fresh parsley, 1 medium spring onion, 1 small green chilli, 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp light soy sauce, 1 tsp honey, 2 tbsp cold water, 1/2 handful fresh coriander
- Blend until you have a bright green sauce. It does not need to be completely smooth. A little texture gives the sauce more character.
- Taste and adjust the seasoning if necessary. Add a little more lime juice for freshness, or a touch more honey if you prefer a sweeter sauce.
Prepare the Garnish:
- Arrange the cucumber slices around the edge of a large serving platter. Add the red onion slices in small groups, then arrange the lemon slices between them or how you wish to present them.½ medium cucumber, ½ medium red onion, 1 medium lemon
- Keep the centre of the platter clear for the prawns.
Fry the Prawns:
- Heat the vegetable oil in a large frying pan or wok over medium-high heat.2 tbsp vegetable oil
- Add the sliced red chilli and cook for about 30 seconds. Take care not to let the chilli burn.red chilli
- Add the seasoned prawns and spread them across the pan. Cook for approximately 2 minutes on one side.
- Turn the prawns and cook for another 1–2 minutes. They should become pink, opaque and lightly golden.
Add the Flavour:
- Pour the soy, sesame, honey and rice wine mixture into the pan.
- Toss the prawns continuously for about 1 minute. The sauce should coat the prawns and become glossy.
- Do not overcook them. King prawns can become firm and rubbery if left in the pan for too long.
Arrange and Serve:
- Transfer the hot prawns to the centre of the prepared serving platter.
- Arrange them attractively among the cucumber, red onion and lemon slices. Add a few coriander leaves and extra fresh chilli if desired.coriander leaves
- Place the bright green dipping sauce in a small bowl alongside the prawns.
- Serve immediately while the prawns are hot.
Equipment
- large frying pan or wok
- Small Food Processor or blender
Notes
Cook's Tips:
Dry the prawns well: This helps them fry rather than steam
.
Keep the heat moderate: You want colour without burning the garlic or chilli. Do not overcook: Prawns only need a few minutes. Control the heat: Use less chilli for a very mild version, or leave the seeds in for more warmth. Use fresh lemon: A squeeze just before eating brings the whole dish to life. Serve immediately: The contrast between hot prawns and cool cucumber is part of the appeal. Make it a meal: Serve alongside steamed rice, stir-fried vegetables or noodles for a more substantial Cantonese-style dinner.
.
Keep the heat moderate: You want colour without burning the garlic or chilli. Do not overcook: Prawns only need a few minutes. Control the heat: Use less chilli for a very mild version, or leave the seeds in for more warmth. Use fresh lemon: A squeeze just before eating brings the whole dish to life. Serve immediately: The contrast between hot prawns and cool cucumber is part of the appeal. Make it a meal: Serve alongside steamed rice, stir-fried vegetables or noodles for a more substantial Cantonese-style dinner.
Nutrition
Calories: 146kcal | Carbohydrates: 12g | Protein: 19g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 1085mg | Potassium: 332mg | Fiber: 2g | Sugar: 6g | Vitamin A: 518IU | Vitamin C: 38mg | Calcium: 100mg | Iron: 1mg
