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Sauteed prawns with pine nuts


  • Preheat oven to 150°C. 
  • Soak the shiitakes in warm water for 1½-2 hours. Then drain well, discard the stalks and slice the caps.
  • Place the pine nuts on a baking tray and cook in the oven for 4-5 mins until golden brown, turning every minute.
  • Wash the prawns under cold running water and dry well with kitchen paper towels.
  • Then place the water chestnuts, bamboo shoots, sliced shiitakes and ½ tspn salt in a pot of boiling water and cook for 2 mins. Drain well. 
  • Combine the sugar with the remaining salt, potato flour and stock until dissolved.
  • Then heat 400 ml oil in a wok (or large heavy-bottomed pan) to about 110°C. Add the prawns and saute for about 1 min, continually turning. Remove and set aside.
  • Drain off most of the oil from the wok, leaving about 1 tbsp. Add the asparagus, water chestnuts, bamboo shoots, shiitakes and capsicum, and toss for 30 secs. Then add the water, return the prawns and cook for another 30 secs. Add the flour mixture and stir for 3 secs, before adding the wine with 1/3rd tbsp oil and briefly toss. Turn off the heat and stir in the pine nuts.
  • Serve immediately with bowls of steamed rice or fried rice on the side.
  • from Gilbert Lau - Lau's Family Kitchen


  • 3 cups dried shiitake mushrooms
  • 50 gm pine nuts
  • 16-20 large green king prawns, shell, head, tail & track removed 
  • 40 gm water chestnuts, halved
  • 40 gm bamboo shoots, diced
  • 1½ tspn sea salt flakes
  • ½ tspn sugar
  • ½ tspn potato flour
  • 2½ tbsp chicken stock (or water)
  • peanut oil
  • 40 gm asparagus, sliced on the diagonal
  • 40 gm red capsicum, cut into 2 cm cubes
  • 500 ml water
  • ½ tbsp Chinese rice wine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm