Chinese recipe for 4 people, takes only 5 mins; recipe has groundnut oil, ginger, garlic clove, spring onion, prawn, tomato puree, chilli bean sauce, cider vinegar, golden caster sugar, sesame oil, coriander and spring onion.
Spicy Sichuan-style prawns
Course: Chinese
Servings
4
servings
Prep time
25 mins
Ingredients
- Coriander: handful coriander leaves, to serve
- Garlic Clove: 2 garlic cloves, coarsely chopped
- Spring Onion: 1 spring onion, finely chopped
- Sesame Oil: 2 tsp sesame oil
- Cider Vinegar: 2 tsp Chinese black vinegar or cider vinegar
- Tomato Puree: 1 tbsp tomato puree
- Ginger: 2cm piece ginger, finely chopped
- Prawn: 450g raw prawns, shelled and de-veined
- Golden Caster Sugar: 2 tsp golden caster sugar
- Groundnut Oil: 1 1/2 tbsp groundnut oil
- Chilli Bean Sauce: 3 tsp chilli bean sauce
Directions
- 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 1/2 tsp salt and 1/2 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.
