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.
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.