Recipe courtesy of Ching-He Huang

Zesty Chile Tiger Prawns

This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.
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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 2 servings
  • Nutrition Info
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2 tablespoons groundnut oil

5 cloves garlic, finely chopped

1 medium red chile, finely chopped

7 ounces raw Tiger (jumbo shrimp) or King prawns (langoustines), shelled and deveined

1 tablespoon Shaohsing rice wine or dry sherry

Juice of 1 lime

3 ounces French beans (green beans), chopped into 1/2-inch lengths

Pinch sea salt

1 teaspoon dried chile flakes


  1. Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink. 
  2. Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.
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