Drunken Prawns

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    20 mins
  • Cook time
    15 mins
  • Passive time
    5 mins


  • 2 Tbs. Canola Oil

  • 1 nos Onion (chopped)

  • 6 cloves Garlic (chopped)

  • 2 Tbs. minced fresh ginger root

  • 800 gms Zappfresh Tiger Prawns Medium, (peeled and deveined)

  • 1 pinch (or as per taste) Salt

  • 0.5 tsp Ground Black Pepper

  • 1 Tbs. (or as per taste) Red Pepper Flakes

  • 180 ml Beer

  • 60 ml Ketchup

  • 1 Tbs. White Sugar

  • 1 Tbs. Corn Starch

  • 1 Tbs. Water

  • 1 Tbs. Toasted Sesame Oil

  • 3 nos Green Onions (chopped)


Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the Zappfresh Tiger Prawns, salt, and black pepper, and cook and stir until the prawns are slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil. Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the prawns are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

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