This sauce is also delicious with squid, chicken or cockles - the resemblance of cockles to old fashioned Chinese gold ingots makes them good symbols for wealth, success and comfort.


  • 2 cups SunRice Jasmine Fragrant Rice

  • 400g prawns

  • 2 - 3 tbsp vegetable-based oil

  • 3 cloves garlic, chopped finely

  • 2 - 3 tbsp finely shredded ginger

  • 2 - 3 spring onions, thinly sliced

  • 1 long red chilli, sliced thinly

  • 2 tbsp fermented black beans, rinsed in cool water, drained and chopped (available in Asian grocers)

  • 1 tsp full oyster sauce

  • 2 tbsp Shaoxing rice wine

  • 1/4 tsp sugar


  • 1.

    Cook SunRice Jasmine Fragrant Rice following packet instructions.

  • 2.

    De-vein the prawns and ensure they are cleaned thoroughly. Set aside.

  • 3.

    Combine the oil, garlic, ginger and spring onions in a large non-stick frypan or a seasoned wok and stir-fry over medium to high heat until golden and fragrant.

  • 4.

    Add prawns, chilli, black beans, oyster sauce, Shaoxing rice wine and sugar. Stir-fry prawns for 2-3 minutes, until they turn pink.

  • 5.

    For cockles, stir-fry for about 10 seconds or until the cockles are all open. If you feel the cockles need an extra burst of steam to open, cover wok for 1 minutes. Serve hot with steamed rice.


Exclusive recipe by Poh Ling Yeow, SunRice ambassador. 

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