Go Back Email Link
–+ servings
Chinese Takeaway Style King Prawn Satay Recipe
Print Pin
No ratings yet

King Prawn Satay (Chinese Takeaway Style)

Recreate a takeaway classic at home with this Chinese takeaway style king prawn satay recipe.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword satay, king prawn
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

King Prawns

  • 9 fresh raw king prawns
  • pinch sea salt
  • pinch MSG
  • pinch white pepper
  • dash rice wine
  • dash sesame oil

Sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 generous teaspoon caster sugar

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 1/4 green pepper, roughly chopped
  • 1/4 red pepper, roughly chopped
  • 1/4 carrot, thinly sliced
  • 1/4 teaspoon MSG
  • 1 generous tablespoon chopped garlic in oil
  • 200 millilitres light chicken stock
  • 2 teaspoons Jimmy's sate paste (or to taste)
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 tablespoon rice wine

Instructions

King Prawns

  • Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.

Sauce

  • In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce and 1 generous teaspoon caster sugar. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, the seasoned king prawns, 1/4 green pepper, roughly chopped, 1/4 red pepper, roughly chopped and 1/4 carrot, thinly sliced. Stir fry for another 1-2 minutes until the prawns begin to change colour. Add 1/4 teaspoon MSG, 1 generous tablespoon chopped garlic in oil, the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly. Add 2 teaspoons Jimmy's sate paste (or to taste) and mix well.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 tablespoon rice wine, mix well once more and serve.