Braised Prawns recipe


225 grams of prawns, preferably uncooked.

70 ml of chicken stock.
2 teaspoons of dry sherry or rice wine.
¼ teaspoon of salt.
2 teaspoons of sugar.
1 teaspoon of cider vinegar or Chinese black rice vinegar.
2 tablespoons of spring onions finely chopped.
2 teaspoons of fresh ginger finely chopped.
½ teaspoon of cornflour blended with ½ teaspoon of water.


Peel the prawns and if you are using large uncooked ones cut them to remove the fine digestive cord.

Wash the prawns and pat them dry with kitchen towel.

In a wok or large frying pan, combine all of the other ingredients; bring it to a simmer and then add the prawns.

Braise the prawns slowly over a low heat until done.

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