Zabal prawns

This recipe is from a retired Chinese restaurant chef, you can make a yummy restaurant style Chinese dish in minutes. The key is the chef's secret sauce. 

Serves 4


300g raw prawn, peeled

1 broccoli, cut into small florets

2 teaspoons corn oil

Zabal sauce:

3 tablespoons mayonnaise

½ tablespoon hot English mustard

1 tablespoon sugar

1 tablespoon evaporated milk


1 Cook the prawns in boiling water for 1 minute, transfer to a dish, set aside.

2 Cook the broccoli florets in boiling water for 30 seconds, dish out and set aside.

3 Heat the wok until very hot, add corn oil and reduce to medium heat. Add the sauce, and stir in the wok. Add the prawns and toss well.

4 Transfer to a dish, serve with the broccoli. 

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