Spicy Prawn and Vermicelli Hot Pot
38 min
A perfect Chinese dish for the winter. Prawns are stir-fried with garlic and onion, then simmered with rice vermicelli and chicken stock. Add more chilli oil at the end, if you prefer your food spicy.
3 people made this
Ingredients
Serves: 4
- 15 prawns, shelled and deveined
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cornflour
- 1 tablespoon oil
- 1 tablespoon oil
- 2 tablespoons finely chopped garlic
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 80g dry rice vermicelli, soaked and cut into half
- 100ml chicken stock
- 250ml water
- 1 teaspoon chilli oil
Method
Prep:15min ›
Cook:13min ›
Extra time:10min marinating ›
Ready in:38min
- Season prawns with salt, pepper and cornflour. Let sit for 10 minutes.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the prawns until cooked, about 3-4 minutes. Drain and set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
- Stir in the prawns and mix well. Add the vermicelli, chicken stock, water and chilli oil. Heat through for 1 minutes. Adjust the seasoning accordingly and simmer for 2 minutes.
