Jewel Prawns showed up at a small Chinese restaurant near my college, tucked into a corner where we would go for end of semester treats. The prawns were always plump and glossy, sitting in a pool of sauce with perfect white cauliflower around the edges. I started making it at home years later when I wanted something that looked impressive but did not need much skill.
The trick is in the marinade, which you can make ahead and keep in the fridge for weeks. I always have a jar ready because it works for fish and squid too. The name makes it sound fancy, but really it is just good prawns with a glossy coat and vegetables that stay crisp.
About the Recipe
This recipe takes about 45 minutes from start to finish, including the 15 minute marinating time. Most of the ingredients are easy to find, though you might need to pick up sherry if you do not already have it. The seafood marinade is the base, and once you make it, you have enough for several batches. I make this when I want something that looks fancy but does not require fancy techniques. It works well for a small dinner party because you can prep the marinade and cauliflower ahead, then just fry and assemble when people arrive.
Why you will love this recipe
The marinade does most of the work for you. You mix it once, and it sits in your fridge ready to turn plain prawns into something that tastes like takeout. The prawns come out tender with a light crisp coating, and the cauliflower stays white and firm instead of turning musty. The sauce thickens fast because of the cornflour, so you are not standing over the stove waiting for it to reduce.
Everything comes together in one pan after the initial fry, which means less washing up. The sesame oil at the end adds a nutty warmth that pulls the whole dish together without needing extra spices or steps.
Jewel Prawns
Cooking Tips
The oil needs to be properly hot before you add the prawns, or the cornflour coating will turn soggy instead of crisp. Test it with a small piece of prawn first. If it does not sizzle immediately, wait another minute. Do not overcook the cauliflower in step 8.
Three minutes is enough. If you leave it longer, it will turn soft and grey, and that ruins the look of the dish. When you add the sauce in step 11, keep stirring. Cornflour thickens fast and can clump if you just let it sit. If the sauce gets too thick, add a tablespoon of water and stir it through.
Top Tips
- Make the seafood marinade in advance and store it in a sealed jar in the fridge for up to three weeks.
- Pat the prawns dry with a paper towel before dusting them with cornflour so the coating sticks properly.
- Use a wok or deep pan for frying so the oil does not splatter everywhere.
- Keep the cauliflower florets roughly the same size so they cook evenly.
- If you do not have sherry, use a dry white wine or rice wine instead.
- Drain the prawns on a wire rack after frying, not on paper towels, to keep them crisp.
Serving and Storing Suggestions
This serves four people as part of a multi dish meal, or two if you are serving it as a main with rice. Prep time is about 15 minutes, and cooking takes another 20 to 25 minutes. Serve it hot with steamed jasmine rice or fried rice on the side. The prawns lose their crisp coating if you store them, so this is best eaten fresh.
If you have leftovers, keep them in an airtight container in the fridge for up to a day. Reheat gently in a pan with a splash of water to loosen the sauce. The cauliflower will soften when reheated, but the flavour stays good.
Similar Recipes
- Chilli Garlic Prawns
- Prawns in Black Bean Sauce
- Honey Chilli Potato
- Crispy Sesame Chicken
- Stir Fried Vegetables in Oyster Sauce
Nutrient Benefits
Prawns are high in protein and low in fat, which makes this a lighter option compared to fried chicken or pork dishes. They also provide selenium and vitamin B12, both important for energy and immune function. Cauliflower adds fibre and vitamin C without many calories. The small amount of sesame oil brings healthy fats and a dose of antioxidants.
Because the prawns are only fried briefly, they do not soak up much oil. The cornflour coating is thin, so you are not adding a heavy batter. Overall, this dish gives you good protein and vegetables without feeling heavy.
Jewel Prawns
Ingredients
- 500 gms Prawns (deveined)
- 1 1/2 tbsp Seafood Marinade
- 1 1/2 tsp Cornflour
- 1/2 tsp Sesame Oil
- Salt (a pinch)
- Soda Bicarbonate (a pinch)
- Sugar (a pinch)
- 3 slices Ginger
- 2 tsp Sherry
- 200 gms Cauliflower Florets
- Oil
For the Sauce:
- 1 1/2 tbsp Chicken Stock - 1 1/2 tblsp
- 1/4 cup Water - 1/4 cup
- 1 tsp Sherry - 1 tsp
- Salt as per taste
- Pepper as per taste
- 1/2 tsp Sesame Oil - 1/2 tsp
- 1/2 tsp Cornflour - 1/2 tsp
For the Seafood Marinade:
- 1/2 cup Sherry
- 3 tsp Sugar
- 2 tbsp Ginger (grated)
- Salt as per taste
- White Pepper as per taste
Instructions
- To make the seafood marinade, mix all the ingredients in a screw-top jar.
- Refrigerate until required.
- Coat the prawns with the marinade.
- Dust them with cornflour and keep aside for 15 minutes.
- Mix the ingredients for sauce.
- Boil the cauliflower, adding just enough water to cover the florets.
- Add the ginger, salt, sugar, soda bicarb and sherry.
- Drain after 3 minutes.
- Deep fry the prawns for 2 minutes in very hot oil.
- Remove and drain off oil, leaveing just 2 tsp of oil in the pan.
- Add the sauce and allow it to boil and thicken.
- Add the prawns and cauliflower.
- Sprinkle sesame oil over them.
- Pile the prawns in the centre of a serving dish.
- Arranage the cauliflower florets around them.
- Garnish as desired and Serve.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes, but thaw them completely and pat them very dry with paper towels before marinating. Excess water will make the cornflour coating slide off and turn the oil spluttery. Frozen prawns sometimes release more liquid, so give them extra time to drain after thawing.
My sauce turned lumpy when I added it to the pan. What went wrong?
The cornflour clumped because it was not stirred quickly enough. Next time, whisk the sauce ingredients together right before adding them to the hot pan, and keep stirring constantly as it heats. If it does clump, strain it through a fine sieve and start again with fresh cornflour mixed into a little cold water.
The prawns came out chewy. Did I overcook them?
Yes, prawns only need about two minutes in hot oil. They will continue cooking slightly when you add them back to the sauce, so pull them out as soon as they turn pink and opaque. If you fry them too long, they turn rubbery and dry.
Can I make this without sherry?
You can use dry white wine, Chinese rice wine, or even a squeeze of lemon juice mixed with a teaspoon of water. Sherry adds a particular sweetness and depth, but the dish will still taste good with a substitute. Avoid sweet wines or cooking sherry with added salt.
How do I keep the cauliflower white and not grey?
Do not overcook it. Three minutes in boiling water is enough. Drain it immediately and do not cover it while it cools, or the steam will turn it dull. Adding a pinch of soda bicarb to the water helps it stay bright, which is already in the recipe.
