• Jo Murray

Chinese Barbecue Prawns

Growing up, and even today, I would have to say that this prawn dish holds so many memories. My mam completed a Chinese Cooking Course when I was 13 or 14 and while she was a great cook to start with the addition of "asian" flavours in our house added excitement to a house full of food lovers.

At around the same time The Australian Women's Weekly produced a cookbook, Chinese Cooking Class Cookbook. I think my mam and dad have cooked nearly every recipe from it, delighting us with simple meals for dinner and pulling off the most memorable banquets when needed.

Needless to say Barbecue Prawns was a regular meal as it's quite easy and although called "Barbecue" this does not relate to the way the dish is actually cooked rather to the flavour it creates. However I kind of find it having more of a satay/curry taste rather than barbecue but I feel this is from the brands of curry powder and bottled satay sauce. Our choice of curry powder is Bolts Hot Curry Powder and satay sauce, we used Yeo's Satay Sauce as it's gluten free. Obviously you may have other brands at home so no need to rush out and buy the brands we use.

It's definitely one of those dishes that I do have on my favourites this and do fancy quite often (especially after reading the cookbook and seeing the picture lol). I thought I would treat our daughter with it for lunch today while we were having some relaxing time watching a movie together while the rest of the house was out.

Now I'm going to put this out there straight away - this dish is easy yet when plated does look somewhat fancy. Plated on a bed of lettuce (I use iceberg lettuce) these juicy plump prawns smothered in a creamy "barbecue" style sauce with crispy capsicum just hits the spot. As I mentioned it is an easy dish to both prepare and cook, there are very few ingredients and steps to capture to prepare this amazing dish for yourself.

Note: The original recipe however calls for 1 cup of oil to be used in the cooking process and we all knows what that means - high WW smart points. I have reduced the amount of oil and still got the same result.. I have also cooked this removing oil and replacing with cooking spray and got a similar result which of course made me happy. (By all means use the oil if you wish but you won't even notice the difference it missing). I have given instructions below for oil or no oil - your choice totally.

Do yourself a favour - if you like prawns you will enjoy this dish so give it a go. If you do cook this dish please let us know what you think about it? Would really love your feedback.

Chinese Barbecue Prawns

(Recipe adapted from The Australian Women's Weekly Chinese Cooking Class Cookbook)

Serves: 4

With oil:

💚 8 sp per serve

💙 7 sp per serve

💜 7 sp per serve

Without oil:

💜 3 sp per serve

💙 2 sp per serve

💜 2 sp per serve

500 grams raw king prawns, peeled and deveined 2 teaspoons cornflour 1 teaspoon salt 1 egg white

1/4 cup canola oil or oil of your choice OR cooking spray 1 teaspoon curry powder 1 large onion 1/4 teaspoon sugar 2 teaspoons satay sauce 3 tablespoons lite cream 1/2 capsicum, sliced lettuce leaves

Using a sharp knife make a deep slit along the back of each prawn. Be careful not to cut all the way through.

Put cornflour, salt and unbeaten egg white into a bowl, mix well. Add prawns, mix well and allow to stand for 1 hour.

Heat oil in a wok or large frying pan or spray with cooking spray and heat over high heat. Add prawns and fry quickly for 2 minutes or until prawns are just cooked. Remove from pan and drain on a plate with paper towel.

Using the same wok either use remaining oil or respray with cooking spray and add onion, saute for 2 minutes.

Add curry powder and sugar, stir for 1 minute. Return prawns to the pan and stir for 1 minute.

Add satay sauce and cream, bring to the boil, reduce heat and simmer for 1 minute, stirring constantly. Add red capsicum. Remove from heat.

Line serving dish with lettuce leaves, spoon prawns over and serve immediately.


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