Spicy Sichuan-style prawns
- Ken Hom
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Serves 4
Easy
Prep: 25 mins
Cook: 5 mins
A star rating of 4.7 out of 5.26 ratingsRate
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Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
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Spicy Sichuan-style prawns
A star rating of 4.7 out of 5.26 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 ½ tbsp groundnut oil
-
2cm piece ginger
finely chopped
-
2 garlic cloves
coarsely chopped
-
1 spring onion
finely chopped
-
450g raw prawns
shelled and de-veined
For the sauce
-
1 tbsp tomato purée
-
3 tsp chilli bean sauce
-
2 tsp Chinese black vinegar or cider vinegar
-
2 tsp golden caster sugar
-
2 tsp sesame oil
-
handful coriander
leaves, to serve
-
sliced spring onion
to serve
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Nutrition: per serving
- kcal156
- fat6g
- saturates1g
- carbs4g
- sugars3g
- fibre0g
- protein20g
- salt1.1g
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Method
-
step 1
Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
Recipe from Good Food magazine, February 2015
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A star rating of 4.7 out of 5.26 ratings
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