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'Yiu Bao' King Prawns

“This is a very popular, traditional Shanghainese dish.” David Zhou, David’s (Prahran)


  • Seasonings


  • 1.

    Wash the Prawns well.

  • 2.

    Heat 1 litre of oil; add prawns until their skin colour has changed. Drain well.

  • 3.

    Heat 2 tablespoons of oil. Add ginger, spring onion and Shaoxing wine and fry for 1 minute.

  • 4.

    Add prawns, soy sauce and sugar and fry for 2 minutes. Remove and dish up.

  • 5.

    You can put some coriander on the top of the dish for decoration.


Recipe courtesy of David Zhou (David’s Restaurant) for Centro Box Hill

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with 'Yiu Bao' King Prawns.


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