King Prawns with Hot Bean Sauce

Preparation info
    • Difficulty


Appears in
Simply Asian

By Neil Perry

Published 2000

  • About

These prawns are best cooked in their shells. Eating with your fingers and sucking the meat and juices from the shells is the only way to truly enjoy them - and the head is the best bit! for the faint-hearted, shelled and stir-fried is almost as good.


  • 8 large green prawns
  • 4 tablespoons vegetable oil
  • 1 tablespoon


Cut the legs off the prawns and, with a sharp knife, slit open the shells along the belly. Heat the oil in a wok until it is just smoking, then add the prawns and reduce the heat. Add the ginger, garlic, tomato sauce and hot bean paste. Cook for 1 minute. Add the shao xing, salt, soy, sugar and stock and simmer for 4 minutes.