Eva Pau's prawn and Thai Basil Yuk Sung
Updated / Wednesday, 11 Mar 2026 20:00
Eva Pau's prawn and Thai Basil Yuk Sung
Ingredients
Serves 4
Prep Time: 10mins
Cook Time: 10mins
500g raw peeled and deveined prawns
4 large garlic cloves
2 banana shallots
2 medium red chillis, deseeded
2 scallions, finely chopped
150g tinned water chestnuts, blitzed or finely chopped
100g Fresh Thai Basil, use leaves only
2 baby gem lettuce
Chopped spring onion and red chilli to garnish
2tbsp groundnut/peanut oil (for frying)
Marinade for prawns:
¼ tsp salt
two pinches white pepper
1tsp caster sugar
2tsp fish sauce
1tsp Lee Kum Kee Premium light soy sauce
1tsp cornflour
Sauce:
2tbsp LKK Premium oyster sauce
2tbsp Thai sweet soy sauce
2tsp caster sugar
Method
Chop the prawns into small bite sized pieces. Marinade with salt, white pepper, sugar, fish sauce, light soy and cornflour. Set aside.
Mix the sauce ingredients together and set aside.
Blitz the chillies, garlic, shallots and 2/3 of the scallion in a blender of food processor until they're finely chopped but still have some texture
In a hot wok, add 2 tbsp of groundnut oil. Once the oil is hot, add the blitzed aromatics and stir fry for 2 mins on medium heat until fragrant. Do not let the garlic burn or turn too golden brown.
Add the chillies, two thirds of the scallion and stir fry for 1 min.Then add in your prawns. Stir fry for 3mins.
Now add the fresh basil leaves, water chestnuts and sauce. Stir fry for a further 1-2mins until the leaves have shrivelled.
To plate, dish the prawn mixture into a bowl, garnish with the rest of the chopped scallion. Place it in the centre of a large plate. Surround the bowl with some baby gem lettuce leaves. Ready to serve.
