Sichuan Prawns with Shiitake Mushrooms
Sichuan Prawns with Shiitake Mushrooms



  • 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

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