Prawn and Thai Basil Yuk Sung Recipe Ingredients

Prawn and Thai Basil Yuk Sung Recipe

Serves 4

Prep Time: 10mins

Cook Time: 10mins 

Ingredients:

• 500g raw peeled and deveined prawns
• 4 large garlic cloves
• 2 banana shallots
• 2 medium red chillis, deseeded
• 2 scallions, finely chopped
• 150g tinned water chestnuts, blitzed or finely chopped 
• 100g Fresh Thai Basil, use leaves only 
• 2 baby gem lettuce
• Chopped spring onion and red chilli to garnish
• 2tbsp groundnut/peanut oil (for frying)

Marinade for prawns:

• ¼ tsp salt
• two pinches white pepper
• 1tsp caster sugar
• 2tsp fish sauce
• 1tsp Lee Kum Kee Premium light soy sauce
• 1tsp cornflour

Sauce:

• 2tbsp LKK Premium oyster sauce
• 2tbsp Thai sweet soy sauce
• 2tsp caster sugar

Method:

1. Chop the prawns into small bite sized pieces.  Marinade with salt, white pepper, sugar, fish sauce, light soy and cornflour.  Set aside.

2. Mix the sauce ingredients together and set aside. 

3. Blitz the chillies, garlic, shallots and 2/3 of the scallion in a blender of food processor until they're finely chopped but still have some texture

4. In a hot wok, add 2 tbsp of groundnut oil. Once the oil is hot, add the       blitzed aromatics and stir fry for 2 mins on medium heat until fragrant. Do not let the garlic burn or turn too golden brown. 

5. Add the chillies, two thirds of the scallion and stir fry for 1 min.Then add in your prawns. Stir fry for 3mins.

6. Now add the fresh basil leaves, water chestnuts and sauce. Stir fry for a further 1-2mins until the leaves have shrivelled. 

7. To plate, dish the prawn mixture into a bowl, garnish with the rest of the chopped scallion. Place it in the centre of a large plate. Surround the bowl with some baby gem lettuce leaves. Ready to serve.