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  • Nikki

Oyster and Ginger Prawns

Updated: Apr 3, 2020

If anyone knows me they’ll know my happy place is making seafood - always turns my mood around for some strange reason. I could be daydreaming and all it takes for one ingredient to pop to mind and I’ll work an entire recipe around it! This time I was inspired by oyster sauce as I wanted to branch out from my regular use of soy sauce which works well in most dishes but has a high salt intake.

Prawns used to be a treat when I was younger but are now a popular crowd favourite and are easy to make - enjoy!

Featured Pepper: The Scotch Bonnet

Common to The Caribbean and West Africa, these little balls of fire are packed full of flavour and do not disappoint on the heat scale.

RECIPE TIME: 45 minutes


Raw peeled king prawns (tiger prawns also suitable)

The Sauce

2 scotch bonnets 🌟

1/2 Large Tomato

3 tbsp Oyster Sauce

1 tbsp Rice Vinegar

1 tbsp Ginger Paste

2 tspn Garlic Paste

2 tspn Honey

1 tspn Coriander

1/2 Vegetable Cube

2 Chopped Spring Onion

1. Prep raw unpeeled king prawns (tiger prawns also suitable)

2. To a blender following the measurements above add: scotch bonnets, tomatoes, oyster sauce, rice vinegar, ginger paste, garlic paste, honey, coriander and a vegetable cube

3. Blend the mix till smooth

4. Pour the blended mix over the prawns and mix through, let it sit for 15 minutes minimum (I like to let mine marinade for a couple hours if I have the time!)

5. Using Sesame seed oil add a generous amount to a wok or deep pan on medium heat. Sesame seed oil has an amazing aroma and enhances the flavours to any dish

6. Add the prawns to the pan and stir. Let it cook through for 7 minutes.

Tip: If there is too much liquid remove or add a tspn of plain flour to thicken

7. Add spring onion or any other veggies of your choice to the sauce and let it cook off for 2 minutes so they still hold a crunch

Your dish is now ready to eat!

Serve with rice or noodles and enjoy!

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