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Prawn and Thai Basil Yuk Sung

A fresh, vibrant Thai-inspired dish featuring succulent prawns, aromatic herbs, and a punchy sweet-savory sauce. Served with crisp baby gem lettuce, it’s perfect as a fun, interactive starter or light main.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

Prawns
  • 500 g raw peeled and deveined prawns
Marinade for Prawns
  • ¼ tsp salt
  • 2 pinches white pepper
  • 1 tsp caster sugar
  • 2 tsp fish sauce
  • 1 tsp Lee Kum Kee Premium Light Soy Sauce
  • 1 tsp cornflour
Aromatics
  • 4 large garlic cloves
  • 2 banana shallots
  • 2 medium red chillis deseeded
  • 2 scallions finely chopped (reserve 1/3 for garnish)
Other Ingredients
  • 150 g tinned water chestnuts blitzed or finely chopped
  • 100 g fresh Thai basil leaves only
  • 2 baby gem lettuce
  • 2 tbsp groundnut or peanut oil for frying
Sauce
  • 2 tbsp Lee Kum Kee Premium Oyster Sauce
  • 2 tbsp Thai sweet soy sauce
  • 2 tsp caster sugar
Garnish
  • Chopped spring onion
  • Sliced red chilli

Method
 

  1. Chop the prawns into small bite-sized pieces. Marinate with salt, white pepper, sugar, fish sauce, light soy sauce, and cornflour. Set aside.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Blitz the chillies, garlic, shallots, and 2/3 of the scallion in a blender until finely chopped but still textured.
  4. Heat 2 tbsp of groundnut oil in a wok over medium heat. Add the blitzed aromatics and stir-fry for 2 minutes until fragrant, taking care not to burn the garlic.
  5. Add the remaining chillies and 2/3 of the scallions. Stir-fry for 1 minute.
  6. Add the marinated prawns and stir-fry for 3 minutes until cooked through.
  7. Add the Thai basil leaves, water chestnuts, and prepared sauce. Stir-fry for 1–2 minutes until the basil wilts and everything is well coated.
  8. To serve, dish the prawn mixture into a bowl placed in the centre of a large plate. Surround with baby gem lettuce leaves. Garnish with the reserved scallions and sliced red chilli.

Notes

  • Keep the heat medium to avoid burning the aromatics.
  • Serve immediately for the best texture in both prawns and lettuce.
  • Can be enjoyed wrapped in lettuce leaves or served as-is.
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