Char Siu Chinese Barbecue King Prawns

So quick. So tasty. Packed with that classic BBQ flavour.

Char Siu is one of my favourite marinades — it’s usually used on pork or chicken, but it works incredibly well with prawns too. The sauce enhances the natural sweetness of the king prawns without overpowering them, creating a beautiful balance of sweet, savoury, and smoky flavours.



This dish is unbelievably quick to make — perfect as a snack, a starter, or even a light main course. Whether you’re cooking for family or friends, these prawns never fail to impress.

Ingredients

Serves: 2–3

• 250 g big, juicy king prawns (peeled and deveined)
• 3 cloves garlic (finely chopped)
• 1 thumb-sized piece of ginger (finely chopped)
• 1 tbsp sesame oil
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice wine (optional)
• 3 tbsp runny honey
• 2 tbsp hoisin sauce
• 1 tbsp yellow bean sauce
• 2 tsp five-spice powder
• 2 tbsp cooking oil
• A few spring onions (to garnish)
  

Method

Step 1: Make the marinade

I start by mixing together the garlic, ginger, sesame oil, both soy sauces, rice wine, honey, hoisin, yellow bean sauce, and five-spice powder in a bowl. This combination gives you that unmistakable char siu aroma — rich, sweet, and fragrant.

Step 2: Marinate the prawns

I add the prawns into the bowl and toss them well so they’re completely coated in the marinade. Because prawns absorb flavour quickly, 15–20 minutes is all you need — any longer and they’ll start to break down.

Step 3: Cook the prawns

In a wok or large frying pan, I heat the cooking oil over medium-high heat. Once hot, I add the prawns and stir-fry for about 2–3 minutes on each side until they turn pink and start to caramelise slightly.



If you want to go for that BBQ-style char, you can also thread them onto skewers and grill them instead — just keep a close eye so they don’t overcook.

Step 4: Serve and enjoy

I serve the prawns immediately, garnished with chopped spring onions. They’re sticky, glossy, and bursting with flavour — the perfect balance of sweet, savoury, and aromatic spice.

Serve them with steamed rice, or as part of a sharing platter with other dishes from the Quick Meals collection.

Chef’s Tip

Don’t overcook the prawns — they only need a few minutes. Once they turn pink and curl slightly, they’re done. For a thicker glaze, reduce any leftover marinade in a small pan and drizzle it over just before serving.

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