Sichuan Prawns with Shiitake Mushrooms
Sichuan Prawns with Shiitake Mushrooms

Ingredients

Method

  • 1 tbsp veg oil
  • ½ sliced onion
  • 4 sliced shiitake mushrooms
  • 1 chopped garlic clove
  • 1 sliced lemongrass stalk
  • 1 tsp Sichuan pepper, toasted
  • 5 tiger prawns, peeled
  • 4 halved cherry tomatoes
  • 40g canned bamboo shoots, drained
  • 1 lime, juice only
  • 1 tbsp chopped chives
  • Heat the oil in a wok and stir fry the onion for 3 mins. Add the mushrooms, lemongrass, garlic, and pepper, stir fry for 2 more mins, then add the prawns and fry until just pink. Chuck in the bamboo shoots, tomatoes, lime juice, and chives, fry for a minute more then serve in a bowl. Perfect!
10 mins
1 serving
This recipe pairs perfectly with the Elvio Cogno Moscato d'Asti Sparkling Moscato 2020 from Piedmont, Italy.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box