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Sweet Basil & Chilli Prawns with Chicken


  • 300 gm medium - large whole prawns
  • 120 gm chicken breast, thinly sliced
  • 120g fresh button mushrooms, halved
  • 4 hot chillies (to taste)
  • 12 sweet basil leaves
  • 1 tsp chopped garlic
  • 1 stalk  lemon grass, sliced
  • 1 bulb shallot, sliced
  • Oil for deep frying

Seasoning for chicken:

  • 1 tsp fish sauce
  • 1/2 tsp white sugar
  • 1/2 tsp chicken powder
  • 1 tsp oyster sauce
  • 1/2 tsp corn flour
  • 2 tbsp water

Seasoning for prawns:

  • 1tsp chicken powder
  • 1 tbsp tomato paste
  • 1 tsp fish sauce

Marinade for chicken:

  • 1 tsp cooked oil
  • 1/4 tsp cornflour
  • 1 tsp water

Trim away prawn feet and top half of head and make a slit down the back (kitchen scissors are best to use for this), set aside.
Slice chicken breast and mix with marinade.
Blanch white button mushrooms quickly in boiling water, rinse in cold water and pat dry.
Coat prawns lightly with corn flour. Deep fry for 2 minutes and put aside.
Heat oil in frying pan or wok, sauté chopped garlic and lemon grass. Add seasoning for prawns and return the prawns to the pan or wok, stir fry for a minute, then arrange prawns on a serving plate in a circle.
Heat oil and sauté shallot and fresh chilli; add the white button mushrooms, sweet basil and chicken.
Add the chicken seasoning and stir fry over high heat for two to three minutes.
Pour chicken mixture in the centre of the plate, and spoon the sauce over.