Wednesday, November 2, 2011

Spicy Seaside Prawns- Chef Bruce Lim Recipes

500 g     large prawns
100 g     butter (unsalted)
1 tsp     minced garlic
1 tbsp     Lee Kum Kee Premium Oyster Sauce
1 tbsp     Lee Kum Kee Seasoned Soy Sauce for Seafood
1 tbsp     seafood broth
1 tbsp     ginger (shredded)
¼ cup     onion leeks
1 tsp     Lee Kum Kee Chili Garlic
salt and pepper, to taste
sesame oil, for drizzling

1. Peel prawns by removing shell and head. Set the shell and head aside. Proceed by deveining prawns.
2. For Shrimp Flavored Stock: In a sauté pan, add 25g butter and sauté shells and heads until deep orange in color. Season with salt and pepper then deglaze pan with seafood broth. Strain liquid and set aside.
3. In a separate pan, add remaining butter and rest of ingredients then sauté for 5 minutes. Add prawns and simmer for 5 minutes over medium heat. At the same time, add the shrimp flavored stock. After 5 minutes adjust seasoning then drizzle with sesame oil and serve.

TIP: Save time by using Lee Kum Kee Soup Base for Seafood Hot Pot instead of making seafood broth from scratch.