Home-Style Dishes
Tangy Stir-Fried Prawns with Bell Pepper (Xi Ha Da Xiao)
a flavourful, protein-rich festive dish with a tangy citrus-tomato sauce
Why people make this dish
This cheerful stir-fry is one of Bro Niu’s Chinese New Year table favourites — its name, Xi Ha Da Xiao (嘻哈大笑, meaning “laughing out loud”), is intended to bring a sense of joy and festivity to the family table. The combination of large, golden prawns and bright tri-colour bell peppers creates a visually striking dish that looks celebratory without being difficult to make. The tangy lemon-tomato sauce sets this apart from a standard oyster-sauce stir-fry, adding a refreshing brightness that works particularly well after a rich festive meal. For the best texture, Bro Niu recommends quickly blanching the prawns in hot water rather than deep-frying them — a lighter and equally delicious approach.
Who it suits / who should be cautious
- Suitable for most healthy adults and older children; an excellent family festive dish
- Those with a known shellfish allergy should not eat this dish
Why these ingredients
- Prawns: High in lean protein and naturally sweet; they provide the centrepiece of the dish and are traditionally associated with good fortune during New Year celebrations
- Colourful bell peppers: Rich in vitamin C and beta-carotene; they add vibrant colour, crunch, and sweetness to balance the tangy sauce
- Lemon juice: Brightens the sauce and balances the richness of the prawns
- Ginger: Adds warmth and helps to neutralise any seafood odour
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Large prawns | 8 pieces | Peel, leaving the tails on; devein and rinse |
| Colourful bell peppers | 3 | Wash, remove seeds, cut into bite-sized pieces |
| Ginger, minced | 1 teaspoon | |
| Marinade | ||
| Egg white | 1/2 | |
| Cornstarch | 2 teaspoons | |
| Salt | 1/4 teaspoon | |
| White pepper | a pinch | |
| Sauce | ||
| Fresh lemon juice | 1 tablespoon | White vinegar can substitute |
| Tomato ketchup | 1 tablespoon | |
| Sugar | 3 teaspoons | |
| Salt | 1/2 teaspoon |
Method
- Peel the prawns, leaving the tails on. Devein and rinse thoroughly; pat dry.
- Marinate the prawns with egg white, cornstarch, salt, and white pepper; mix gently and leave for 30 minutes.
- Mix together the lemon juice, tomato ketchup, sugar, and salt in a small bowl to make the sauce.
- Wash and deseed the bell peppers; cut into bite-sized chunks.
- Bring a pot of water to a full boil. Add the marinated prawns and blanch briefly until about 80% cooked (the prawns will be pinkish but not fully firm); drain and set aside.
- Heat a little oil in a wok over medium-high heat. Add the minced ginger and stir-fry briefly until fragrant.
- Add the bell pepper pieces and stir-fry until slightly softened and aromatic.
- Return the prawns to the wok; add the prepared sauce; toss everything together briskly until the prawns are just cooked through.
- Dish up and serve immediately.
Bro Niu’s tips
Blanching the prawns in hot water, rather than passing them through oil, produces a prawn that is every bit as tender and satisfying — and considerably lighter. If you prefer the classic restaurant texture, velveting the prawns through warm oil gives a slightly silkier result. If fresh lemon juice is not available, a tablespoon of white vinegar works as a substitute. This dish looks beautiful on the table and is quick enough to prepare on a busy celebration day.
Published February 18, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
