Sichuan Prawns

Charmaine Lu -
  • 1.5 tbsp oil
  • 2cm piece of ginger, shredded
  • 2 chopped garlic cloves
  • 1 chopped spring onion
  • 500g raw prawns, shelled and cleaned
  • For the Sauce
  • 1 tbsp tomato puree
  • 3 tsp chilli bean paste
  • 2 tsp white wine vinegar
  • 2 tsp sugar
  • 2 tsp sesame oil
  • Chopped coriander and spring onions, to serve
  • Heat a wok and add the oil, then stir-fry the garlic, spring onions and ginger for 30 seconds before tossing in the prawns. Stir-fry for a minute or so, or until the prawns are pink.
  • Add all the ingredients for the sauce to the wok, along with some salt and pepper. Stir-fry for 3 mins, then serve immediately with a scattering of coriander and spring onions.
10 mins
4 serving