Garlic Prawns with Sichuan Pepper and Shiitake Mushrooms
Garlic Prawns with Sichuan Pepper and Shiitake Mushrooms



  • 1 tbsp veg oil
  • 1⁄2 onion, sliced
  • 4 shiitake mushrooms, sliced
  • 1 garlic clove, chopped
  • 1 lemongrass stalk, peeled and sliced
  • 1 tsp toasted sichuan pepper
  • 5 tiger prawns, peeled
  • 4 cherry tomatoes, halved
  • 40g tinned bamboo shoots, drained
  • 1 lime, juice only
  • 1 tbsp chopped chives
  • Heat the oil in your wok or frying pan, and gently stir fry the onion for 3 mins. Add the mushrooms, garlic, sichuan pepper and lemongrass, and fry for another 2 mins.
  • Chuck in the prawns, and stir fry until just pink. Add the tomatoes, bamboo shoots, lime juice, and chives. Stir fry for a minute, then serve in a bowl. Easy!
10 mins
1 serving
This recipe pairs perfectly with the Erin Eyes Emeralds Riesling 2020 from Clare Valley, Australia.

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