Hot-and-Sour Prawns

This hot dish is a great way to enliven plain stir-fried or boiled noodles or steamed rice.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 lb. large tiger prawns, shelled and deveined
  • 1⁄2 tsp. Chinese rice wine or dry sherry
  • 1⁄4 tsp. salt
  • 1 tsp. cornstarch
  • 1⁄2 cup water
  • 2 Tbsp. black rice vinegar
  • 1⁄2 tsp. hot chili oil
  • 1 1⁄2 tsp. Worcestershire sauce
  • 2 tsp. cornstarch mixed with 4 tsp. water
  • 2 Tbsp. vegetable oil


  • Place the prawns in a large bowl. Add the rice wine, salt, and cornstarch to the bowl and marinate the fish for 15 minutes.
  • In a small saucepan, bring the water, black rice vinegar, chili oil, and Worcestershire sauce to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Turn the heat to low and keep warm.
  • Add the oil to a preheated wok or skillet. When the oil is hot, add the prawns and stir-fry briefly, until they turn pink. Push up to the side and add the prepared sauce in the middle of the wok. Mix the prawns with the sauce. Serve hot.