Sticky Chinese Prawns

Difficulty | Serves 2 | Book - Cooking for 1 or 2 people

sticky chinese prawns

1 teaspoon crushed garlic (in jar)
½ teaspoon crushed ginger (in jar)
2 teaspoons soy sauce 43% less salt
2 teaspoons sweet soy sauce (Kecap Manis)
1 tablespoon tomato sauce
1 tablespoon fresh lemon juice
2 tablespoons water
2 tablespoons brown sugar (firmly packed)

250g raw peeled prawns
cooking spray

Per servePrawnChicken
Kilojoules688 (cals 164)881 (cals 210)
GI RatingMediumMedium


  1. Combine all the ingredients except prawns in a small mixing bowl. Whisk together until sugar has dissolved.
  2. Fry prawns in a non-stick frypan that has been coated with cooking spray. Once just cooked remove prawns into a small bowl to be added back later.
  3. Pour sauce into frypan and bring to boil. Keep boiling until reduce to a thickened sauce. Add prawns back to pan and coat with sauce.

NOTE: Serve with Basmati rice or noodles or for a lower carb option use glass noodles. Not included in nutritional information below.

Variation: Replace prawns with either 300g skinless chicken breast diced, lean pork loin diced OR 200g firm tofu diced.

Suitable to be frozen.

Dietitian's tip

This Chinese Prawn dish is good for the heart in that it’s very low in fat, high in protein and a rich source of omega-3 fatty acids. Prawns also contain vitamin B12, a water soluble vitamin essential for the workings of every cell in the human body.

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