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Chinese

Shandong Oil-Braised Prawns

Large shell-on prawns are seared and gently braised in a glossy Shandong-style sweet-savoury sauce with ginger and spring onion.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Shandong Oil-Braised Prawns

35 mintotal

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; the prawns cook quickly, so dry them well and keep the sauce ready before searing.

Method

  1. Pat the prawns thoroughly dry and season them evenly with the measured salt.

  2. Heat the measured neutral oil in a wok over medium-high heat. Arrange the prawns in one layer and sear them for 1 to 2 minutes per side, until the shells turn bright red. Transfer them to a plate.

    1–2 min

  3. Reduce the heat to medium. Add the ginger, spring onion whites and garlic and stir for 30 seconds, until fragrant without browning the garlic.

    30 sec

  4. Add the measured Shaoxing wine, soy sauce, tomato ketchup, sugar and water. Stir until smooth and cook for 1 minute.

    1 min

  5. Return the prawns to the wok and turn them to coat. Cover and cook for 3 minutes, turning once, then uncover and cook for another 2 to 3 minutes until the sauce is glossy and the flesh is opaque and firm at the thickest part.

    3 min2–3 min

  6. Remove from the heat and spoon the aromatics and reduced sauce over the prawns before serving.

How to tell it's done

The prawn flesh should be juicy, opaque and firm, while the sauce should form a glossy coating rather than a watery pool.

Getting it right

Tip

Keep the shells on during cooking because they protect the flesh and give the sauce a deeper prawn flavour.

What to serve it with

Serve immediately with plain steamed rice and a lightly cooked green vegetable.

Common mistakes

The prawns turn rubbery before the sauce reduces.
Sear them quickly, then let the sauce thicken around them without prolonged cooking. Dry shells and high heat give flavour without overcooking the flesh.

Substitutions

  • Prawns — Tiger Prawns of a similar size may be used. Smaller prawns cook faster, so check them early to avoid a rubbery texture.
  • Tomato Ketchup — Tomato Puree may be used, but the finished sauce will be less sweet and tangy.

Storing and reheating

Refrigerate oil-braised prawns in a covered container for up to 2 days. Reheat gently until hot; freezing is not recommended because cooked prawns toughen after thawing.