Braised Prawns in Soy Sauce
Succulent prawns braised in a savory soy-based sauce with garlic and chili, ready in under 30 minutes. A quick and flavorful weeknight dinner.
Story
This classic Chinese dish brings out the natural sweetness of prawns while coating them in a rich, savory sauce. The key is to not overcook the shrimp—they should remain tender and juicy.
Ingredients
large prawns (peeled and deveined)
1 lb
vegetable oil
3 tablespoons
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
sugar
1 teaspoon
water
1/4 cup
garlic (minced)
4 cloves
red chili (sliced)
2
green onion (chopped)
2 stalks
Instructions
1
Prep the prawns
Cut a shallow slit along the back of each prawn and remove the dark vein. Rinse and pat dry with paper towels.
2
Sear the prawns
Heat oil in a wok or large skillet over high heat. Add prawns and cook for about 2 minutes per side until they turn pink. Remove and set aside.
3
Build the sauce
In the same wok, add a little more oil if needed. Sauté garlic and chili for 30 seconds until fragrant. Stir in soy sauce, oyster sauce, sugar, and water. Let it simmer for 2 minutes.
4
Braise and serve
Return prawns to the wok and toss them in the sauce for 1-2 minutes until well coated and heated through. Garnish with green onions and serve immediately over rice.
