Chicken Livers with Prawn Sauce

If you like to come up with a great combination of chicken liver and prawns, here is the recipe for it. Enjoy!!
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  • 250g (80oz) chicken livers, washed
  • 250 (80oz) raw prawns with shells
  • 60ml (2fl oz/ 1/4 cup) Chinese rose wine or sweet shery
  • 2 Tablespoons Vegetable oil
  • 1 hot fresh green chill, seeded if desired, finely sliced
  • 2.5 cm (1 in) piece fresh root ginger, peeled and grated
  • 1 teaspoon yellow bean paste
  • 1 tablespoon cornflour (cornstarch) mixture

Chicken Livers with Prawn Sauce


  1. Bring a small saucepan of water to the boil, add livers and cook for 2 minutes and drain, cool and slice. Shell and de-vein prawns. Place shells and heads in a saucepan with 250 ml (8 fl oz/ 1 cup) water and simmer for 30 minutes. Stir in wine or sweet sherry, strain and reserve liquid.

  2. In a wok, heat oil, add chilli and ginger and fry for 30 seconds, add livers and stir-fry for 3 - 4 minutes. Using a slotted spoon, remove from wok and drain on absorbent kitchen paper. Add prawns to wok and stir fry for 2 minutes then return liver, chilli and ginger to wok and cook for 2 minutes. Stir in reserved prawn liquid and bean paste and simmer for 5 minutes. Stir in the cornflour (cornstarch) mixture and bring to the boil, stirring.

  3. CORNFLOUR MIXTURE: Measure spoons of cornflour into a bowl, then stir in twice the amount of water. Pour into a screw-top jar and keep in the refrigerator. Stir or shake jar before measuring out required amount.