Tiger Prawn with Sweetcorn and Chilli By Ching He Huang

A quick and tasty stir-fry that is symbolic for Chinese New Year. Prawns symbolise happiness as they are homonym for ‘laughter’ and their reddish colour is synonymous with ‘luck’. The yellow colour of the corn resembles small nuggets of gold symbolizing ‘wealth’.gold symbolizing ‘wealth’. 

Shangri La

Tiger Prawn with Sweetcorn and Chilli 

Tiger Prawn with Sweetcorn and Chilli 

Serves two  as a main or two-four to share with other dishes      

Preparation time: 5 minutes   Cooking time: 5 minutes       


2 tablespoon of groundnut oil

1 inch piece of fresh root ginger, peeled and grated

200g Large Tiger Prawns, shell on, head and tail on, deveined, cleaned, rinsed in cold water

3 tablespoon Shaosing rice wine or dry sherry

2 small Fresno chillies, deseeded and finely chopped

2 whole Sweetcorn, kernels removed

2 tablespoon low sodium light soy sauce

1 tablespoon clear rice vinegar

1 dash of chilli oil

1 tablespoon toasted sesame oil

For the garnish

1 large spring onion, finely sliced (optional)


Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the ginger and very quickly stir for a few seconds. Then add in the prawns. Cook the prawns for 1 minute tossing them in the wok then add in the Shaosing rice wine and try to catch the flame by tilting the wok near the flames of the gas burner (be careful when doing this).

Add in the chilli and the sweetcorn kernels, cooking, tossing and stirring for 1 minute. Then add the low sodium light soy sauce, clear rice vinegar, chilli oil and the toasted sesame oil cooking for another minute until all the shells of the prawns have turned pink and are cooked through and the sweetcorn kernels have softened. Give it a final stir and then transfer to a serving dish. Garnish with sliced spring onions and serve with brown or Jasmine rice.

TV chef and cookery author Ching He Huang

TV chef & cookery author Ching He Huang

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