Thanks so much Mr. Lau, I often ate this dish at an old restaurant in Glebe, NSW. Forty years ago. Thank you for the lovely, easy recipe and the memories of your grandfather
You’re very welcome Carol. It’s wonderful how certain dishes can just take you back to a time and a place isn’t it? For me it’s just as powerful as going through old family photos. The smells and the tastes take me right back to those moments ♥️
Hi Evelyn - thank you so much for your comment! I’m very happy you liked my video, especially as I really love this recipe. Please let me know how it goes if you make it 😊❤️
@@ChowWithLau Wow! Thanks for replying. Actually we're having this dish tonight using your recipe, the only difference using a hint of ginger and chilli and some fish stock. Served with plain boiled rice.
@@maxwellfan55 You’re welcome! I try to answer all comments. Honestly I feel really privileged that people reach out to me like this 😊. Hope the recipe works for you. Your modifications sound really good. And serving with boiled rice is definitely the way to serve this dish. Let me know how it goes 👍😊
@@ChowWithLau and oh with your cooking skills I automatically thought you may be a chef in my eyes your cooking is top class I’m definitely going to be following a good few ! As Chinese I have never cooked
Great recipe. I adore King Prawns so will go this a go. Also i am the only one at home who likes them -- so loads more for me to eat. Haha. Take care and many thanks for your simple instructions. DEB in Newcastle, England. Xx
This looks fantastic! While watching another video of yours I heard you mention this recipe so here I am. We have a huge Asian supermarket about a half-mile away with a very large fish counter. All fresh and in many cases still alive. If they have anything, they have fresh prawns and a good variety of them. I’ll give this a go. Funny how people can’t get over the idea of using ketchup in a recipe. Ketchup is far more than a simple condiment. I’ve used it in several recipes, including some Italian recipes that call for it as well as chili with beans. It brings wonderful flavor and sweetness. Cheers from Oregon, USA. 👍
One of my all time favourite dishes. Please let me know how this works for you. Ketchup is very much maligned as an ingredient - probably because it’s known as a commonly used condiment. But it definitely adds good flavour to dishes like this and I’ll always defend its use. And as you say it can be used in so many different types of cuisine 😊
I just followed your recipe and had this for lunch what a treat! I had fresh organic tomatoes and raw king prawns i was suprised i had everything else in the cupboards, very impressed, will definitely be making again and subbed 👍
Hi Danny! I’m really pleased you like this recipe as it’s very close to my heart. Thanks for your feedback and support - it’s very much appreciated 😊🙏🙏🙏
Hi Graham, personally I do. The prawns I used in this video were frozen ones (thawed before cooking) and had already been de-veined by the manufacturer. Traditionally, a lot of Chinese cook this dish with the shells still on. My grandfather did this and part of the fun was getting sticky fingers from taking the shells off. Obviously those prawns were not de-veined but I remember them still being absolutely delicious 😊
Have been trying to reproduce a shrimp/tomato dish from a long-ago restaurant in Cambridge Massachusetts (Colleen's), this sounds like it might be the one!! Will try it as soon as I can buy decent fresh tomato. I know that ketchup was one of her "secret" ingredients.
Hi Samantha - thank you! I have a char sui roast pork recipe on my channel ruclips.net/video/F9kbQI5Qm6o/видео.html I also have an egg fried rice video (and a how to boil rice one too incase you need it). If you make the char sui you can put it into your fried rice as you're cooking it and there's your char sui fried rice. I'll probably make that as a video at some point but that should get you going. Hope that helps :)
@@ChowWithLau ah great thanks.. I made this tonight.. I never had white onion so used spring onions and added a teaspoon of Tomatoe puree.. It was lovely.. Thanks for the recipe.. I will browse those videos just now.. Have a lovely weekend
Wow! That looks fantastic and more importantly, 'doable' A very well explained video. I was just wondering if you had the pan at a lower heat when cooking the garlic, as I sometimes tend to burn mine Yuk!
Hi Jon - thanks for your comment and sub 🙏🙏🙏 Yes, don’t have the pan too hot when you’re adding in garlic. Burnt garlic goes very bitter. You can turn the heat up again after you’ve added liquid 😊
Personally I wouldn’t use pasta sauce because the herbs in it would make it taste like an Italian dish. Nothing wrong with that but not what I’m going for 😊
You could. If I’m thinking what you’re thinking, I would add a beaten egg right at the end after the heat has been turned off to let the egg cook gently. Hope that helps 😊
@@main2333 I definitely like the idea of cilantro or bitter melon! Please pass on your recipe when you're happy with it - I might even make a video with it :)
Thanks for you feedback. All my recipes are open to customisation and altering to suit your own tastes - I'm very happy for you to do that. Also I have a very sweet tooth 😊
We follow your receipe and now have this nearly every week. Lovely & thank you.
Thank you for your feedback, Shauny. That means the world to me. Stay safe ❤️
Thanks so much Mr. Lau, I often ate this dish at an old restaurant in Glebe, NSW. Forty years ago. Thank you for the lovely, easy recipe and the memories of your grandfather
You’re very welcome Carol. It’s wonderful how certain dishes can just take you back to a time and a place isn’t it? For me it’s just as powerful as going through old family photos. The smells and the tastes take me right back to those moments ♥️
Ur Prawn tomato,win Al,so nice 2 look at,make me so hungry,I shal make D's dish,bravo,super cook
Hi Evelyn - thank you so much for your comment! I’m very happy you liked my video, especially as I really love this recipe.
Please let me know how it goes if you make it 😊❤️
De Bes Bes tomato prawn,no chili and,my favourite dish,bravo.
Thank you! I’m really happy you like it ❤️
Super bes prawn,bravo!no chili,I love so so much!
I’m happy you like it! ❤️😊
Thank you for the recipe Mr. Lau.
You’re welcome! 😊
Classic Chinese dish and one of my favs, simplicity the key for this one.
I totally agree! One of my all time favourites 😊
@@ChowWithLau Wow! Thanks for replying. Actually we're having this dish tonight using your recipe, the only difference using a hint of ginger and chilli and some fish stock. Served with plain boiled rice.
@@maxwellfan55 You’re welcome! I try to answer all comments. Honestly I feel really privileged that people reach out to me like this 😊.
Hope the recipe works for you. Your modifications sound really good. And serving with boiled rice is definitely the way to serve this dish.
Let me know how it goes 👍😊
So yummy prawns in tomato
Definitely one of my favourites! Tomorrow I have another tomato based recipe coming out :)
Thank you for sharing this recipe, I made this for our dinner & it was a real hit, fam LOVED it
You're very welcome! So happy your family loved it :)
My favorite dish
Mine too! ❤️
Now that's how to show a recipe, very easy to follow. Going to try this and hope it's similar to my favourite takeaway, king prawn tomato.
Hi Bill, thanks for watching and very happy you like my presentation. Please let me know how it goes for you 😊
Nice sir .
Thank you! Have a good day😊
Just made this and a version of your egg fried rice for my family tonight. It was very well received… thank you!! 😊
Hi Jason - that's really great! Thanks for letting me know - this is why I make these videos 😊 🙏 ♥️
Fabulous!!
Thanks Huw! :)
I'm making this tonight. Yummy and thank you
You’re welcome! Hope you like it 😊
Wow your grandpas dish! How amazing would
Love to hear more stories
Hopefully I can tell you guys more about myself as I do more videos. It’s really nice that you are so interested 😊❤️
@@ChowWithLau and definitely real recognise real and I can smell your food through the camera it looks so good
@@ginoorefice7589 Thanks! Well I always cook food that I love to eat so that makes making the videos pretty easy 😊
Look so delicious food...wish you success always
Thank you so much! Same to you. You’re very kind 😊❤️
@@ChowWithLau you're welcome God bless
Oooh I made this
This evening
Oh my goodness how delicious was this
Thank you 🙏
And tomato ketchup is the right choice x
Hi Karen, I’m really happy you like this recipe! And you’re very welcome! 😊❤️
@@karenroberts9941 And yes, ketchup IS amazing! 😊🔴
I aye this for lunch , was very tasty
That’s great! I’m very happy you liked it. Thank you for letting me know 😊
Cooking outside that’s cool
Yeah I like doing that when the weather is nice
@@ChowWithLau aww great I’m really happy to be able to talk to you your such an amazing chef 👩🍳 thanks for talking back to me it actually means a lot
@@ginoorefice7589 I’m not a proper chef, I’m just a home cook. But thank you! And you’re welcome, it’s a pleasure to chat with you 😊
@@ChowWithLau and oh with your cooking skills I automatically thought you may be a chef in my eyes your cooking is top class I’m definitely going to be following a good few ! As Chinese I have never cooked
Great recipe. I adore King Prawns so will go this a go. Also i am the only one at home who likes them -- so loads more for me to eat. Haha. Take care and many thanks for your simple instructions. DEB in Newcastle, England. Xx
Thank you :) ANd how can people not love king prawns!?!?!?!! lol! xx
This looks fantastic! While watching another video of yours I heard you mention this recipe so here I am. We have a huge Asian supermarket about a half-mile away with a very large fish counter. All fresh and in many cases still alive. If they have anything, they have fresh prawns and a good variety of them. I’ll give this a go. Funny how people can’t get over the idea of using ketchup in a recipe. Ketchup is far more than a simple condiment. I’ve used it in several recipes, including some Italian recipes that call for it as well as chili with beans. It brings wonderful flavor and sweetness. Cheers from Oregon, USA. 👍
One of my all time favourite dishes. Please let me know how this works for you.
Ketchup is very much maligned as an ingredient - probably because it’s known as a commonly used condiment. But it definitely adds good flavour to dishes like this and I’ll always defend its use. And as you say it can be used in so many different types of cuisine 😊
I tried this recipe and it was so simple yet delicious
Thank you Joan, glad you like it 😊❤
Thanks for sharing.❤
Thank you for watching ❤️
No white rice!? We are AZN! Haha. Good video.
Always with white rice! 😅 I was unprepared that day.
Thanks for watching, glad you enjoyed it 😊👍
I just followed your recipe and had this for lunch what a treat! I had fresh organic tomatoes and raw king prawns i was suprised i had everything else in the cupboards, very impressed, will definitely be making again and subbed 👍
Hi Danny! I’m really pleased you like this recipe as it’s very close to my heart.
Thanks for your feedback and support - it’s very much appreciated 😊🙏🙏🙏
@@ChowWithLaukeep it up man, made this tonight for my wife. That ketchup was game changing! Subbed!
@@coldwindz8413 That’s great! Ketchup is so good for these dishes. Thanks buddy - much appreciated 😊🙏🙏🙏
Ur prawn gravy,pefec,cn go wel wif roti prata dipin,Bes Bes!!!
Thank you! And yes that sounds delicious 😋 😊
my favourite but we added egg with it too.
Egg would be an excellent addition! Thank you - I might try that in a future video 😊
Do you de-vein the prawns first?
Hi Graham, personally I do. The prawns I used in this video were frozen ones (thawed before cooking) and had already been de-veined by the manufacturer. Traditionally, a lot of Chinese cook this dish with the shells still on. My grandfather did this and part of the fun was getting sticky fingers from taking the shells off. Obviously those prawns were not de-veined but I remember them still being absolutely delicious 😊
Have been trying to reproduce a shrimp/tomato dish from a long-ago restaurant in Cambridge Massachusetts (Colleen's), this sounds like it might be the one!! Will try it as soon as I can buy decent fresh tomato. I know that ketchup was one of her "secret" ingredients.
Hey! I really hope it is🤞. please let me know how it goes 😊
Arh, sorry mr Lau ... I gave it a try, but not too convinced by the addition of ketchup :)
I'll go for concentrated tomato paste next time ;)
No problem! Thank you for trying it. I always say that whatever works for you is the right way 😊
Thank you for the recipe, yummmm ! How about chicken easy recipe ? ❤️❤️❤️
I’ll see what I can do 😊
Thank you 👍🏼👍🏼
You’re welcome!
Ur English is awesome
Thank you
@@ChowWithLau hope to meet you in China someday
Just found your channel.. Looks great! I have always wondered how you do char sui? Any videos on that.. Char sui fried rice is my fave..
Hi Samantha - thank you! I have a char sui roast pork recipe on my channel ruclips.net/video/F9kbQI5Qm6o/видео.html I also have an egg fried rice video (and a how to boil rice one too incase you need it). If you make the char sui you can put it into your fried rice as you're cooking it and there's your char sui fried rice. I'll probably make that as a video at some point but that should get you going. Hope that helps :)
@@ChowWithLau ah great thanks.. I made this tonight.. I never had white onion so used spring onions and added a teaspoon of Tomatoe puree.. It was lovely.. Thanks for the recipe.. I will browse those videos just now.. Have a lovely weekend
@@samanthalawrie2414 That’s great! I love it when people improvise, really happy it worked for you. Let me know if you need any more help 😊
Wow! That looks fantastic and more importantly, 'doable' A very well explained video. I was just wondering if you had the pan at a lower heat when cooking the garlic, as I sometimes tend to burn mine Yuk!
Hi Jon - thanks for your comment and sub 🙏🙏🙏 Yes, don’t have the pan too hot when you’re adding in garlic. Burnt garlic goes very bitter. You can turn the heat up again after you’ve added liquid 😊
@@ChowWithLau Ahh... ok, thanks for that tip 👍
@@JohnConboy1 You’re welcome!😊
gonna try this , nom
Sue Hutton Go for it! It’s very easy 😊
@@ChowWithLau I liked the tip about using raw prawns. Mind you, we have raw king prawns fried with garlic and ginger every Saturday
That’s a nice dish! 👍
Ketchup,tomato sauce?cn ad tomato puree?pls reply!
Hey! I’m from the Uk and ketchup is the same as tomato sauce. Tomato purée is optional, it’s up to you if you want to use it. Hope that helps 😊
where do you buy the best raw Tiger Prawns? We get ours from the excellent fish stall on Loughborough market
Sue Hutton I get my prawns from my local Chinese supermarket. They have a good range of different types and sizes 😊
@@ChowWithLau no black pepper?
@@guillermoignacio7952 Yes, if you look,I added black pepper at 8.10 😊
Would tomato pasta sauce do instead of ketchup?
Personally I wouldn’t use pasta sauce because the herbs in it would make it taste like an Italian dish. Nothing wrong with that but not what I’m going for 😊
Understand! Thanks for replying properly😊👍
@@Mumof32000 You’re welcome, Lisa. I love all questions and feedback and will always help if I can 😊
Cn ad chicken stock
Yes, that would work well
Tomato gojjuu
I just looked that up - sounds amazing! On my to cook list now. Thanks ☺️
Did your grandpa use Heinz when he made this dish for you as a boy?
He did indeed! Only the best 😊
Could you add eggs to this?
You could. If I’m thinking what you’re thinking, I would add a beaten egg right at the end after the heat has been turned off to let the egg cook gently.
Hope that helps 😊
@@ChowWithLau Nice. Perhaps with cilantro or even bitter melon. I’ve always made mine dry. I like sauce tho. Will be using this recipe! Thank you
@@main2333 I definitely like the idea of cilantro or bitter melon! Please pass on your recipe when you're happy with it - I might even make a video with it :)
No sound
Hey! Sound is fine on this video. Maybe check your settings/equipment? 😊
I was good until you added the sugar because the shrimp is sweet and so is the ketchup. God bless
Thanks for you feedback. All my recipes are open to customisation and altering to suit your own tastes - I'm very happy for you to do that. Also I have a very sweet tooth 😊
This camera man is not trained enough .his camera is not on the pot rather too much on the face!