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

King Prawn With Tomato (Chinese Takeaway Style)

Cook up a Chinese takeaway classic with this authentic king prawn with tomato recipe. Sweet and slightly sour, it's perfect with egg fried rice.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword king prawn, tomato
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

  • 3 tablespoons tomato ketchup
  • 1 teaspoon O.K sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon distilled clear malt vinegar
  • 1 teaspoon caster sugar
  • 1 teaspoon dark brown sugar

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 2 salad tomatoes, roughly chopped
  • Pinch sea salt
  • 1/4 teaspoon MSG
  • 200 millilitres light chicken stock
  • 1 teaspoon potato starch, mixed with 2 tablespoons water
  • 1 spring onion, sliced
  • 1 teaspoon 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 3 tablespoons tomato ketchup, 1 teaspoon O.K sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 tablespoon distilled clear malt vinegar, 1 teaspoon caster sugar and 1 teaspoon dark brown sugar. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/2 onion, sliced and the seasoned king prawns and stir fry for 1-2 minutes until the prawns begin to change colour. Add 2 salad tomatoes, roughly chopped and stir fry for another 30 seconds. Add Pinch sea salt, 1/4 teaspoon MSG, 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.
  • Slowly add 1 teaspoon 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 spring onion, sliced and 1 teaspoon rice wine, mix well once more and serve.