Jumbo Prawns with Wok Fried Asian Vegetables

Demonstrated by: Executive Chef Wayne Hirabayashi.
Mothers Day with Hokus at Kahala Mandarin Oriental, Hawaii - May 1, 2003.



Jumbo Prawns with Wok Fried Asian Vegetables

Jumbo Prawns:

  • 16 jumbo (6 to 8 size per pound) prawns, deveined with shells intact
  • 1 1/2 tablespoons Chinese Salt Blend
  • 1 1/4 cups cornstarch
  • Vegetable oil for deep-frying
  • 1/2 cup minced garlic
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon finely sliced green onion
  • 1 tablespoon minced Chinese parsley
  • 1 tablespoon finely sliced red chili pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger

Chinese Salt Blend:

  • 3/4 cup salt
  • 1/4 cup sugar
  • 1 tablespoon chicken bouillon seasoning
  • 1/4 teaspoon Chinese five spice powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground dried chili flakes
  • 1/4 teaspoon ground white pepper

Combine all ingredients. Store in an airtight container until ready for use. Makes about 1 cup.

Wok Fried Asian Vegetables:

  • Chicken stock or salted water
  • 1/4 lb baby bok choi (Chinese white stem cabbage),
  • cut into 1-inch lengths
  • 1/4 lb choi sum (Chinese cabbage hearts),
  • cut into 1-inch lengths
  • 1/4 cup julienned carrots
  • 1/4 lb fresh asparagus, diagonally cut into 1-inch lengths
  • 1/2 cup vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 1/4 lb fresh shiitake mushrooms
  • 1/4 lb fresh straw mushrooms
  • 1/4 cup wood ear mushrooms, soaked and drained
  • 1/4 lb fresh hearts of palm, julienned
  • Salt and freshly ground pepper to taste
  • 1 tablespoon cornstarch
  • 3 tablespoons water


Jumbo Prawns:

  1. Season prawns with half of the Chinese Salt Blend; dust prawns with cornstarch.
  2. In a wok or skillet, heat oil to 350°F.
  3. Fry the 1/2 cup garlic until golden brown; drain on paper towels, cool.
  4. Fry the shallots until golden brown; drain on paper towels, cool.
  5. Combine garlic and shallots.
  6. Fry prawns, adding one at a time, to the hot oil.
  7. Fry for 3 to 4 minutes or until shells start to separate from the meat; drain.
  8. Drain oil from wok and add green onion, parsley, chili pepper, garlic, and ginger.
  9. Cook for about 30 seconds.
  10. Add prawns and cook 1 more minute; add 1/4 cup of the browned garlic and shallots.
  11. Season to taste with remaining Chinese Salt Blend.

Wok Fried Asian Vegetables:

  1. In a large saucepot, boil chicken stock.
  2. Separately blanch bok choi, choi sum, carrots, and asparagus.
  3. Immediately immerse in ice water; drain.
  4. In a wok, heat vegetable oil; sauté garlic and ginger.
  5. Add blanched vegetables, mushrooms, and hearts of palm and stir-fry 3 to 5 minutes or until vegetables are cooked but still crisp.
  6. Season with salt and pepper.
  7. Mix cornstarch with water, stir into vegetable mixture to thicken.
  8. For each serving, place 1/4 of the Wok Fried Vegetables in the middle of the plate and place 4 Jumbo Fried Prawns on top of the vegetables; serve immediately.

Makes 4 servings.


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