Friday 2 October 2020

Garlic Prawns, Oyster Sauce Aubergine and Ginger Salmon (Paid Partnership with Lee Kum Kee)


When I was a kid, we used to go to a restaurant called Fernando’s in Macau and eat giant buckets of garlic prawns. We’d rip the heads off and suck out all the juices, covering ourselves in garlicky joy, which would run down our arms to our elbows. Like most happy childhood memories, this is heightened to such a degree that no other experience will ever equal it, but these garlic butter prawns come close. This Garlic Butter Prawns recipe combines Lee Kum Kee’s Premium Light and Dark Soy Sauces, which bring different flavours to the dish. Light Soy Sauce should be used to season dishes as it has a savoury soy bean and umami taste. Dark Soy Sauce is caramelised into a thicker texture that sticks to each ingredient, and should be used sparingly to add a nice deep colour and lustre to ingredients – giving them a golden brown glossy finish. 



Prep time: 5 mins


Cook time: 10 mins




·       225gr raw prawns with shells and heads on

·       2 Tbsp Shaoxing rice wine

·       1 Tbsp cooking oil

·       25g unsalted butter

·       1 spring onion, chopped into 4cm pieces

·       1 Tbsp minced garlic

·       1 tbsp Lee Kum Kee Premium Light Soy Sauce

·       1 tsp Lee Kum Kee Premium Dark Soy Sauce 

·       25ml water

·       200g steamed rice  

·       300g Choy Sum, or other steamed green vegetables  

·       Lee Kum Kee Premium Oyster Sauce 




1.     Add the Shaoxing rice wine to the prawns and mix well. 

2.     In a wok on a medium heat, add the cooking oil, butter, spring onions and garlic. Stir fry for 30 seconds until fragrant, then add the prawns, Lee Kum Kee Premium Light and Dark soy sauces, and the water. Stir fry the prawns, turning them over frequently until pink and cooked through (around 3-4 minutes depending on how large your prawns are).

3.     Serve with steamed rice and choy sum or other steamed green vegetables drizzled with Lee Kum Kee Premium Oyster sauce.

I never knew that Lee Kum Kee were the inventors of oyster sauce! In Southern China in 1888, Lee Kum Sheung, while working at his tea stall, lost track of time and over-boiled his pot of oyster soup. It had simmered down to a thick sauce with a delicious flavour, so he started selling it. All Lee Kum Kee oysters are supplied from their self-operated oyster farm. Each oyster is selected at 2 to 3 years old and extracts within 24 hours after harvest to make Lee Kum Kee’s Premium Oyster Sauce.


My Ginger Salmon & Oyster Sauce one-tray recipe is quick and easy and is especially good for weeknights. Everything is cooked together so the salmon and broccoli cook in their own sauce and all you need to add is rice. 

Serves: 2 


Prep time: 10 mins


Cook time: 15 mins




·       2 Tbsp Lee Kum Kee Premium Oyster Sauce

·       1 Tbsp Shaoxing rice wine

·       0.5 tsp white pepper

·       200g tenderstem broccoli

·       2 x 150g skinless salmon fillets

·       1 spring onion, white and greens separated, whites julienned, greens sliced finely

·       4cm piece of ginger, peeled and julienned

·       Mixed grain rice, steamed (optional)




1.     Preheat the oven to 220°C / 200°C fan / gas mark 7.

2.     Combine the Lee Kum Kee Premium Oyster Sauce, rice wine and white pepper in a bowl.

3.     Lay the tenderstem broccoli on a piece of baking paper on a large baking tray and place the

salmon on top. Spread the oyster sauce mixture on the salmon, and top with the whites of the spring onion and the ginger.

4.     Add 6 Tbsp water around the tenderstem broccoli. 

5.     Fold the baking paper over and seal well, though loose enough so that there is space around the salmon.

6.     Place in the oven for 12 minutes, or 15 minutes if your salmon fillets are very thick. Serve with steamed mixed grain rice.

I love love love the texture of potato eaten with rice as I find the soft velvety potato draped in sauce really appealing, especially when it’s paired with melting aubergine. This Aubergine, Potato & Oyster Sauce recipe dish uses Lee Kum Kee’s Premium Oyster Sauce as its main flavouring. For this Cantonese kid, the flavour of oyster sauce is comforting and homely and I use it for braises - chicken and shiitake mushroom is especially good - and for drizzling steamed vegetables. Don’t be put off if you’re not a fan of slurping down oysters; this is worlds apart from it. 

Serves: 4 


Prep time: 15 mins


Cook time: 20 mins




·       large potato, peeled and cut into medium chucks

·       1 aubergine, cut into medium chucks

·       5cm piece of ginger, peeled & minced

·       4 cloves garlic, peeled & minced

·       3 spring onions, whites cut into 2-inch pieces, and greens sliced finely

·       2 peppers (1 green and 1 red pepper), deseeded and cut into large rough squares

·       100ml vegetable oil

·       1 Tbsp Shaoxing rice wine

·       2 Tbsp Lee Kum Kee Premium Oyster Sauce

·       1 tsp Lee Kum Kee Premium Dark Soy sauce

·       1 Tbsp Lee Kum Kee Premium Light Soy sauce

·       0.5 tsp sugar

·       200ml water

·       A small handful of coriander, roughly chopped

·       Lee Kum Kee Chiu Chow Chilli Oil to serve (optional)

·       Steamed rice



1.     Heat 100ml cooking oil in a wok until shimmering but not smoking. Add the potato pieces and fry on a medium high heat until browned on each side (about 4 minutes). Remove to a plate with a piece of kitchen roll.

2.     Repeat with the aubergine, frying until brown (about 3 minutes) and remove to a plate. At this point the aubergine may have soaked up all the oil, in which case add some back into the wok.

3.     Add the ginger, garlic and spring onion whites and stir fry until fragrant, then add the peppers.

4.     Add the Shaoxing rice wine and keep stir frying for a minute, then add the potatoes and Lee Kum Kee Premium Oyster Sauce, soy sauces, sugar and 200ml water. Cook for 5 minutes with the lid on, on a medium heat.

5.     Add the aubergines and stir again, cooking for a further 6 minutes on a lower heat with the lid on, stirring occasionally. If it is looking dry, add 25ml of water each time. The sauce should be glossy and thick, not watery.

6.     When the potatoes are tender, remove from the heat and garnish with the spring onion greens and coriander. Serve with Chiu Chow Chilli Oil (optional) and steamed rice.

Lee Kum Kee’s Premium Oyster Sauce and Premium Light and Dark Soy Sauces are available at Tesco


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