A Taste of Tiger Prawn with Sweetcorn and Chilli from Ching He Huang

Gung Hay Fat Choy!  With Chinese New Year on January 28th it is the perfect opportunity to sample a range of Chinese delicacies and treats. 2017 is The Year of the Rooster  and it will be a powerful one,  a year dominated by the orientation towards progress, honour and integrity, when people will learn to temper their ardour. It will also have its challenges requiring quick wit and practical solutions.  TV chef and cookbook author Ching He Huang, says it’s good to know that in a Rooster Year, all of the Chinese animals can reap great rewards by tapping into the rooster traits of loyalty, commitment, hard work and  family values.  Ching’s delicious and auspicious New Year food is full of Eastern promise with recipes which honour Chinese New Year traditions, but also bring a fresh and healthier taste to the festive table.

‘Food and fortune are closely linked at  Chinese New Year and huge amounts of food are bought, prepared and eaten to bring good fortune. One tasty ritual is to eat sticky rice cakes, known as Nian Gao, both sweet and savoury. These are round, slightly raised, made of rice flour, steamed, cooled, cut into bite size pieces, pan-fried and served with oyster sauce’  – Ching He Huang

A quick and tasty stir-fry that is symbolic for Chinese New Year, so dust off your wok and try this easy but delicious prawn recipe. 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’.

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)


  1. 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).
  2. 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.
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