Twice Cooked King Prawns

Preparation time:1 hour


  • 12 large green king prawns, shells left on but digestive tract removed
  • 1 ½ cups vegetable or other neutral oil
  • 2 tsp. Chang’s Light Soy Sauce
  • 1 tbsp. Chang’s Hoisin Sauce
  • 50ml Shaoxing rice wine
  • 2 tsp. caster sugar
  • ¼ cup finely chopped spring onion
  • ½ cup finely chopped coriander
  • ½ medium red chilli, finely sliced – optional
  • 1 pack of Chang’s Rice Noodle Vermicelli


  1. Combine the sauces, Shaoxing wine and sugar in a bowl and stir to combine. Boil water in a saucepan to cook the noodles.
  2. Heat the oil in a wok and when hot, (carefully) add the prawns and cook until the shells turn red- approx one-to-two minutes. Remove with tongs or a slotted spoon and drain on paper towel.
  3. Add noodles to boiling water. When cooled, drain and reserve.
  4. Reduce heat to medium and pour off all but one tablespoon of the oil. Add the sauce mixture and prawns and stir fry for 30 – 60 seconds. Serve with any sauce poured over vermicelli noodles and sprinkled with spring onion, coriander and chilli (if using).
  5. You can simplify this dish and maintaining the flavours by simply stir frying peeled green king prawns in one tablespoon of oil, then adding the sauce mixture and finishing with spring onions, coriander and chilli.