Hong Kong-style prawns

Ching He-Huang uses Chinese herbalist ingredients in this quick prawn stir-fry
By Ching-He Huang
Hong Kong-style prawns
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the salted soy bean sauce

  • 2 tbsp light soy sauce
  • 1/2 tbsp salted yellow beans
  • 1/2 tsp dried red chilli flakes
  • 1 pinches sugar

For the prawns

  • 2 tbsp groundnut oil
  • 1 carrot, sliced at a steep angle
  • 3 stalks celery, sliced at a steep angle
  • 12 large tiger prawns, shelled and deveined, head off, tail on
  • 2 cm ginger, peeled and thinly sliced
  • 1 tbsp Chinese rice wine, (shaoxing)
  • cooked jasmine rice, to serve
  • finely chopped chives, to garnish


1. For the salted soy bean sauce: mix all the ingredients together and set aside.

2. Heat a wok over medium heat and add 1 tablespoon of the groundnut oil. Add the carrot and celery and stir fry for less than a minute. Splash in a little water to create steam to cook the vegetables.

3. Add 1/2 tablespoon of the salted soy bean sauce and continue to stir fry until the vegetables are tender but still with a little bite. Tip out of the wok and set aside.

4. Reheat the wok; add the rest of the groundnut oil. Tip in the prawns and ginger pieces. Stir-fry until the prawns just start to turn pink. Add the shaoxing wine and the remaining soy bean sauce. Toss to coat the prawns and cook until they have all turned pink.

5. To serve, put a mound of rice in the centre of a plate and spoon some of the vegetables over the top. Spoon the prawns around the rice and drizzle any leftover sauce in the wok around the plate. Sprinkle with plenty of finely chopped chives and serve.

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