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Firecracker Prawns with Lu Bao Seasoning or Umami Fire


  • 1 lb large prawns, peeled and deveined

  • 2 tbsp olive oil

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, minced

  • 1 tbsp "Lu Bao" seasoning blend or Umami Fire (for more heat)

  • 1 tsp red chili flakes (optional for extra heat)

  • 2 tbsp green onions, chopped

  • 1 tbsp sesame seeds


  • Marinate the Prawns:

In a bowl, combine the olive oil, soy sauce, rice vinegar, honey, minced garlic, minced ginger, and "Lu Bao or Umami Fire" seasoning blend.

Add the prawns and toss to coat. Let it marinate for at least 15 minutes to absorb the flavors.

  • Cook the Prawns:

Heat a large skillet or wok over medium-high heat.

Add the marinated prawns and cook for 2-3 minutes on each side, or until they turn pink and opaque.

Sprinkle red chili flakes during cooking if you prefer extra heat.

  • Garnish and Serve:

Garnish the cooked prawns with chopped green onions and sesame seeds.

Serve immediately with steamed rice or noodles.

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