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Shaoxing Prawns Skewers

Serves 8
  • Steps
  • Ingredients


  • Soak 8 bamboo skewers in water for 1 hour.
  • Thread 1 prawn length ways onto each skewer, keeping the prawn straight.
  • Heat a grill plate over the stove top or on a barbecue over high heat.
  • Place skewers onto hot plate and douse with Shaoxing and cook for 2 minutes. Turn and add more wine, cooking for 2 minutes or until cooked through.

Plum Sauce

  • Place garlic, ginger and chillies into the bowl of a small food processor and blitz to a rough paste.
  • Place a large saucepan on the stovetop over medium heat. Add the peanut oil and the chilli paste and fry until fragrant, about 3-4 minutes. Deglaze the pan with the lime juice. Reduce heat to low.
  • Place the chopped nashi pears into the bowl of a small food processor and pulse until a fine dice. Add the diced pear to the pan along with the five spice, shaoxing, black vinegar and soy sauce. Stir well and simmer for 10 minutes.
  • Add the plums, brown sugar and ½ cup water to the saucepan. Simmer, stirring occasionally, over a low heat for 10-12 minutes until plums have collapsed and sauce thickens. Season with extra Shaoxing, vinegar and soy sauce.
  • Remove from heat and allow to cool before serving.
  • Serve prawns immediately with Plum Sauce.

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