Wok-fired Hot Chili King Prawns
Dim Sim LimWok-fired Hot Chili King Prawns
Ingredients
For the King Prawns
- 1 1/2 pounds king prawns, peeled, deveined, tails on
- 2 tablespoons cornstarch
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for stir-frying
For the Aromatic Chili Sauce
- 4 garlic, large cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 red bird's eye chilies, thinly sliced (adjust to your spice level, WOLF STYLE!)
- 3 green onions, white and light green parts, sliced
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing)
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra UMAMI!
- 1/4 teaspoon Yum Yum (MSG), optional, but HIGHLY recommended for that authentic flavor BOOM!
- 1/4 cup water
For Garnish
- 2 green onions, green parts, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get those king prawns ready for their close-up! Pat them super dry with paper towels. This is crucial for that crispy coating. In a bowl, toss the prawns with 2 tablespoons of cornstarch until they're evenly coated. This is our secret weapon for a beautiful crust and to protect that delicate prawn meat. Set aside.
⏱️ 5 min
- 2
Now, let's build that flavor bomb sauce! In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (if using), and 1/4 cup of water. Get it all mixed up, ready to unleash its power. BOOM!
⏱️ 3 min - 3
Time to fire up the wok! Heat 1/2 cup of vegetable oil in your wok over high heat until it's shimmering and just starting to smoke. We're going for a quick fry here. Carefully add the cornstarch-coated prawns in a single layer, working in batches if necessary to avoid overcrowding. Fry for 1-2 minutes per side, until they're golden brown and just cooked through. Don't overcook them, or they'll be tough! Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Discard the frying oil, leaving just about 2 tablespoons in the wok.
⏱️ 5 min
- 4
With the remaining 2 tablespoons of oil in the wok (or add a fresh 2 tablespoons if you discarded it all), keep that heat HIGH! Add the minced garlic, minced ginger, sliced red bird's eye chilies, and the white and light green parts of the green onions. Stir-fry like a maniac for about 30 seconds until incredibly fragrant. Don't let it burn, just get that aroma going! WOK THE HELL?
⏱️ 1 min
- 5
Pour in your pre-mixed aromatic chili sauce. Let it come to a rapid boil, stirring constantly, until it thickens slightly. This should only take about 30 seconds to 1 minute. The sauce needs to be glossy and ready to coat those beautiful prawns.
⏱️ 1 min
- 6
Return the fried king prawns to the wok. Toss vigorously to coat every single prawn with that glorious, spicy, umami-rich sauce. This is where the magic happens! Cook for another 1-2 minutes, just to heat the prawns through and ensure they're perfectly glazed. Keep tossing, keep that wok moving!
⏱️ 2 min
- 7
Now we serve! Transfer the Wok-fired Hot Chili King Prawns to a large serving platter. Garnish generously with the thinly sliced green parts of the green onions and fresh chopped cilantro. For an extra kick and visual appeal, drizzle with a touch of crispy chili oil. Serve immediately with fluffy white rice. This is 10 out of 10, all fire! Enjoy, you WOLF OF WOK STREET!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-fired Hot Chili King Prawns
For the King Prawns
- 1 1/2 pounds king prawns, peeled, deveined, tails on
- 2 tablespoons cornstarch
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for stir-frying
For the Aromatic Chili Sauce
- 4 garlic, large cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 red bird's eye chilies, thinly sliced (adjust to your spice level, WOLF STYLE!)
- 3 green onions, white and light green parts, sliced
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing)
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra UMAMI!
- 1/4 teaspoon Yum Yum (MSG), optional, but HIGHLY recommended for that authentic flavor BOOM!
- 1/4 cup water
For Garnish
- 2 green onions, green parts, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get those king prawns ready for their close-up! Pat them super dry with paper towels. This is crucial for that crispy coating. In a bowl, toss the prawns with 2 tablespoons of cornstarch until they're evenly coated. This is our secret weapon for a beautiful crust and to protect that delicate prawn meat. Set aside.
⏱️ 5 min - 2
Now, let's build that flavor bomb sauce! In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (if using), and 1/4 cup of water. Get it all mixed up, ready to unleash its power. BOOM!
⏱️ 3 min - 3
Time to fire up the wok! Heat 1/2 cup of vegetable oil in your wok over high heat until it's shimmering and just starting to smoke. We're going for a quick fry here. Carefully add the cornstarch-coated prawns in a single layer, working in batches if necessary to avoid overcrowding. Fry for 1-2 minutes per side, until they're golden brown and just cooked through. Don't overcook them, or they'll be tough! Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Discard the frying oil, leaving just about 2 tablespoons in the wok.
⏱️ 5 min - 4
With the remaining 2 tablespoons of oil in the wok (or add a fresh 2 tablespoons if you discarded it all), keep that heat HIGH! Add the minced garlic, minced ginger, sliced red bird's eye chilies, and the white and light green parts of the green onions. Stir-fry like a maniac for about 30 seconds until incredibly fragrant. Don't let it burn, just get that aroma going! WOK THE HELL?
⏱️ 1 min - 5
Pour in your pre-mixed aromatic chili sauce. Let it come to a rapid boil, stirring constantly, until it thickens slightly. This should only take about 30 seconds to 1 minute. The sauce needs to be glossy and ready to coat those beautiful prawns.
⏱️ 1 min - 6
Return the fried king prawns to the wok. Toss vigorously to coat every single prawn with that glorious, spicy, umami-rich sauce. This is where the magic happens! Cook for another 1-2 minutes, just to heat the prawns through and ensure they're perfectly glazed. Keep tossing, keep that wok moving!
⏱️ 2 min - 7
Now we serve! Transfer the Wok-fired Hot Chili King Prawns to a large serving platter. Garnish generously with the thinly sliced green parts of the green onions and fresh chopped cilantro. For an extra kick and visual appeal, drizzle with a touch of crispy chili oil. Serve immediately with fluffy white rice. This is 10 out of 10, all fire! Enjoy, you WOLF OF WOK STREET!
⏱️ 3 min