Tangy Stir-Fried Prawns with Bell Pepper (Xi Ha Da Xiao)

Why people make this dish

This cheerful stir-fry is one of Nourilo’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, Nourilo recommends quickly blanching the prawns in hot water rather than deep-frying them — a lighter and equally delicious approach.

Method

1. Peel the prawns, leaving the tails on. Devein and rinse thoroughly; pat dry.
2. Marinate the prawns with egg white, cornstarch, salt, and white pepper; mix gently and leave for 30 minutes.
3. Mix together the lemon juice, tomato ketchup, sugar, and salt in a small bowl to make the sauce.
4. Wash and deseed the bell peppers; cut into bite-sized chunks.
5. 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.
6. Heat a little oil in a wok over medium-high heat. Add the minced ginger and stir-fry briefly until fragrant.
7. Add the bell pepper pieces and stir-fry until slightly softened and aromatic.
8. Return the prawns to the wok; add the prepared sauce; toss everything together briskly until the prawns are just cooked through.
9. Dish up and serve immediately.

Nourilo’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.