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
- 1 lb. large tiger prawns, shelled and deveined
- ½ tsp. Chinese rice wine or dry sherry
- ¼ tsp. salt
- 1 tsp. cornstarch
- ½ cup water
- 2 Tbsp. black rice vinegar
- ½–1 tsp. hot chili oil
- 1½ 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.