Cantonese cuisine incorporated ketchup and Worcestershire sauce as early as the 19th century

When the British established a treaty port in Canton.


This dish is a typical combination of eastern and western flavours born of that era. Prawns are cut on the back, wok-seared and tossed in the English condiments along with garlic, spring onions and tomatoes, resulting in a rich and smoky dish.

Wok-Seared King Prawns with Chinese BBQ Sauce (干煎虾碌)

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