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This year, we were also gifted two bottles of XO sauce from The Ritz-Carlton KL's Li Yen Restaurant. XO sauce is a spicy sauce originating from Hong Kong, and is usually made from roughly chopped dried seafood such as scallops, fish and shrimp and cooked with chilli, onions and garlic. It is great with seafood dishes (last year I used it to cook scallops), so this year we paired it with prawns.
Prawns often grace dinner tables during the Chinese New Year period as they symbolise laughter and happiness. This is an easy stir-fry dish you can prepare any time of the year. And you'd need extra rice to eat with the deliciously fragrant XO sauce.
Stir fried prawns with XO sauce
Stir fried prawns with XO sauce
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 7-8 minutes
Serves 4-6
Ingredients
500g prawns, peeled with head and tail intact
4-5 tsp XO sauce
1 tbsp cooking oil
3 cloves garlic, finely chopped
1/4 green pepper, thinly sliced
1/2 tsp chicken stock granules
1. In a wok, heat the oil over medium high heat. Once hot, add the garlic and saute for 1 1/2 minutes, until lightly golden.
2. Add the XO sauce and saute for a minute, then add the prawns and saute for about 2 minutes, until cooked through.
3. Add the green pepper and saute for a further minute, then season with the chicken stock powder. Serve immediately.
See here for recipe for the braised mushroom with abalone dish (in picture above).
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