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Malaysian Stir-Fried Prawns

What's The Big Idea?

This Malaysian dish probably has Chinese roots originally, but has - as with many Malay dishes - blended in other influences as well over the years. Serve with steamed rice or noodles and a fresh vegetables.

Shopping List

Here's the list of what you need:

  • 1 teaspoon dark soy sauce
  • 1 teaspoon oyster sauce
  • ½ teaspoon sugar
  • 2 teaspoons Chinese rice wine or dry sherry
  • 3 tablespoons corn oil or vegetable oil
  • 3oz shallots, peeled and sliced
  • 1½ teaspoons fresh ginger, finely chopped
  • 4 cloves garlic, minced
  • 2-3 red chillies, finely chopped (seeds removed if you want to reduce the heat)
  • 1 tablespoon yellow bean sauce
  • 1 teaspoon medium curry powder
  • 10-12 fresh curry leaves, if available
  • 1lb large prawns, weighed after cleaning, peeling and deveining
  • Salt to taste

What To Do

  • Mix together the soy sauce, oyster sauce, sugar and rice wine or sherry, along with 4 tablespoons of water. Stir well and set aside
  • Heat the oil in a wok. Add the shallots, ginger, garlic and chillies and fry for one minute
  • Add the yellow bean sauce and curry powder and stir
  • Add the curry leaves, prawns and sauce mix. Stir, reduce the heat, cover and allow to simmer for 2-3 minutes until the prawns are just cooked
  • Remove the lid, turn up the heat for a final minute stir-frying. Season to taste and serve

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