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.


    Quebec, Canada
    4 people made this

    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

    Prep:15min  ›  Cook:13min  ›  Extra time:10min marinating  ›  Ready in:38min 

    1. Season prawns with salt, pepper and cornflour. Let sit for 10 minutes.
    2. 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.
    3. 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.
    4. 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.

    See it on my blog

    Check out this recipe on my blog

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