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