Har gow are elegant steamed prawn dumplings with a glossy, translucent skin and a juicy filling scented with ginger and sesame oil. When made well, the wrapper is tender yet pleasantly chewy, enclosing sweet prawns and crisp bamboo shoot in every bite.

Pad Thai is a fast, vibrant noodle stir-fry with chewy rice noodles, juicy prawns, soft egg, crisp bean sprouts, and the signature tang of tamarind. Finished with peanuts, lime, and chili, it is balanced, comforting, and bright in every bite.

Tom Yum Goong is a bright, fiery prawn soup with a fragrant broth layered with lemongrass, galangal, kaffir lime leaf, chilli, and lime. The finished soup is light yet deeply flavorful, with juicy prawns, tender mushrooms, and bursts of sweet tomato in every spoonful.

These fresh rice paper rolls are cool, tender, and full of contrast: sweet prawns, soft vermicelli, crisp lettuce and cucumber, and bright herbs in every bite. A rich peanut-hoisin dipping sauce adds a savoury-sweet finish that makes them satisfying while still feeling light.

Sinigang na Hipon is a bright, sour Filipino soup where sweet prawns simmer in a tangy tamarind broth with softened tomatoes, daikon, and tender water spinach. The result is light yet deeply savoury, refreshing, and perfect spooned over hot rice.

This classic nasi goreng is quick, fragrant, and deeply savoury, with sweet kecap manis coating each grain of rice. Tender prawns, egg, chilli, and aromatic shallot and garlic make it satisfying, while prawn crackers and cucumber add the traditional crunchy contrast.

Char kway teow is a deeply savory wok-fried noodle dish with chewy flat rice noodles, juicy prawns, briny cockles, rich egg, and crisp bean sprouts. Dark soy sauce gives the noodles their glossy bronze color, while high-heat frying creates the irresistible smoky flavor that defines a great plate.

Laksa Lemak is a rich, fragrant coconut curry noodle soup with sweet prawns, sponge-like tofu puffs and a warming, spicy finish. Fresh mint, crisp bean sprouts and sharp lime balance the creamy broth, while sambal belacan lets each bowl be as fiery as you like.

Chupe de Camarones is a deeply comforting Peruvian prawn chowder with a fragrant shellfish broth, soft potatoes, sweet corn, rice, and creamy milk enriched with queso fresco. Each bowl is hearty and aromatic, with gentle heat from ají amarillo and a softly poached egg on top.

These skewers are smoky, juicy, and glossy with a sweet-hot mango habanero glaze. Lime, garlic, and cilantro keep the flavours fresh and vibrant, making the prawns taste light yet intensely flavourful.

This creamy prawn curry is fragrant with pandan, curry leaves, garlic, and warm Sri Lankan spices. The sauce is silky from coconut milk, lightly fiery from chili, and brightened at the end with lime, making it perfect for spooning over rice.

This fast stir-fry pairs sweet, tender prawns with crisp bok choy and snap peas in a light, glossy oyster-soy sauce. Fragrant ginger and garlic give it classic wok aroma while keeping the dish clean, bright, and low in fat.

This classic Prawn Cocktail is cool, crisp, and richly sauced, with sweet prawns piled over finely shredded iceberg lettuce. The Marie Rose sauce is creamy, tangy, and lightly spicy from horseradish, finished with lemon and paprika for a bright, old-school starter.

These juicy grilled prawns are bright with lemon, fragrant with oregano and parsley, and lightly perfumed with ouzo. The high heat gives them a savory char while keeping the centers tender and sweet.

Sup Udang Asam is a light yet deeply flavorful Indonesian prawn soup with a clear broth sharpened by tamarind and lifted by lemongrass and galangal. Sweet prawns, soft tomato, and spring onion make it both refreshing and comforting, with a clean sour-spicy finish.