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Wok this way… BBQ Prawn tonight!

Taking the advice of our dear friend Anand, we decided that tonight’s meal would be culturally significant marrying Asian cuisine and the Grill!  Tonight was a first for us as well using the new cast iron wok that Roman purchased at a fire sale a few months back. The recipe that we chose tonight was a classic Singaporean/Malay dish simply called BBQ Prawn.  With a tweak or two, we came up with the following recipe:


850 grams raw prawns, cleaned, unpeeled and keep the heads on….all the flavour comes from the wee prawn noggins! 3 teaspoons cornflour 1.5 teaspoon salt 2 egg whites 2 teaspoon curry powder Vegetable oil for the wok 1 large onion 1/2 teaspoon sugar 3 teaspoons chili paste (only had mild in the house…) but if you want some heat, add a few red chili peppers! 5 tablespoons heavy cream 1/2 yellow capsicum, sliced


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

Heat vegetable oil in a wok on the grill over high heat. Add prawns and fry quickly for 2 minutes or until prawns are just cooked. Remove from pan.

Put some more vegetable oil in the wok and add the 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 chili paste and cream, bring to the boil, then try to simmer for 1 minute, stirring constantly. Add yellow capsicum (pepper.) Remove from heat.

We served this with left over brown/chicken rice and a couple of cold beers!  Even after washing our hands three of four times (with soap), the smell of the curry and chili permeates!  A delicious recipe that took very little time to prepare and even less time to cook.  This one’s for you Anand!


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