Seafood with a difference!
The natural oyster sauce of Golden Turtle for Chefs™ emphasises the aromas of the prawns.

(10 servings)

  • 1 head cauliflower, divided into florets
  • 3 red onions, cut into strips
  • 2 cloves garlic, finely diced
  • 1 chili pepper, thin slices
  • 1 bunch coriander, coarsely chopped
  • 500 g Edamame Golden Turtle for Chefs™ (Art. 60620)
  • 1 l yellow curry sauce Golden Turtle for Chefs™ (Art. 60425)
  • 500 g jasmine rice Golden Turtle for Chefs™ (Art. 60151/60155/60161)
  • 50 ml rice oil Golden Turtle for Chefs™ (Art. 60354)
  • 1kg prawns 26/30
  • 200g mung beans sprouts, for garnish
  • Oyster sauce Golden Turtle for Chefs™ (Art. 60304), to taste

Preparation method:

  • Cook the rice in the rice cooker according to instructions.
  • Fry prawns and cauliflower florets one after the other with a little rice oil in a hot wok, then remove from the wok and put aside.
  • Fry the onions, garlic and chilli and add the curry sauce and bring to the boil.
  • Add edamame and cauliflower one after the other and simmer for about 1 minute, add the prawns at the end and cook briefly. If desired, season to taste with the oyster sauce.
  • Now serve, garnish with the coriander, the mung beans sprouts and enjoy while it’s hot!

Useful information:

Costs p. portion: €2.50

Preparation time: 20-30 min

Accessories: cutting board, knife, saucepan, wok or pan, rice cooker


*Ingredient costs based on averaged distribution prices




The Kung Pao sauce is particularly suitable for poultry dishes or pork stews.