• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 400g prawns, cleaned but keep shells intact
  • Herbs:
  • 4g chun kung
  • 15g wai sun (soaked overnight)
  • 25g tong sum
  • 10g kei chee
  • 4 red dates, pitted
  • 1 litre hot water
  • 300g chicken
  • Salt to taste


  1. Prepare stock by simmering herbs and chicken for 2 1/2-3 hours. Remove chicken.
  2. Add prawns into herbal stock and bring to a quick rapid boil until prawns are cooked.
  3. Add salt to taste and serve hot.

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