450g king prawns
2 tbsp oil
1 tbsp wine
2 cloves garlic,
finely chopped
2 Shallots, finely chopped
1 tbsp finely chopped
Chinese coriander

2 tbsp KF Taupan Sauce
1 tbsp KF Plum Sauce
2 tsp sugar, or to taste
1⁄2 tsp KF Fish Sauce
1⁄2 tsp KF Sesame Oil
10 tbsp water


  1. De-vein, rinse and wipe dry prawns. Leave
    shell and heads on. Season with wine and
    refrigerate for 15-20 minutes. Mix all sauce
    ingredients together.
  2. Heat Oil in a wok over high heat. Add garlic
    and shallots, and stir-fry until fragrant. Add
    prawns and fry for 1⁄2 minute before adding
    sauce mixture. Stir-fry prawns in the sauce.
  3. Once prawns are cooked and sauce has
    thickened, sprinkle with coriander and serve