Sichuan Prawns
Sichuan Prawns



  • 1.5 tbsp veg oil
  • 2cm piece of ginger, grated
  • 2 chopped garlic cloves
  • 1 chopped spring onion
  • 450g raw king prawns, shelled
  • For the Sauce
  • 3 tsp chilli bean paste
  • 1 tbsp tomato purée
  • 2 tsp white wine vinegar
  • 2 tsp caster sugar
  • 2 tsp sesame oil
  • Handful of chopped coriander, to serve
  • Heat up your wok and add the oil, before tipping in the ginger, spring onions, and garlic. Stir fry for 30 seconds, then chuck in the prawns to cook for a minute or so.
  • Pour in all the sauce ingredients, along with some seasoning. Stir fry for 3 mins over a high heat, then serve immediately with a scattering of coriander.
10 mins
4 serving

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