Sichuan Prawns
Sichuan Prawns



  • 1 tbsp sunflower oil
  • 2cm piece of ginger, chopped
  • 2 garlic cloves, chopped
  • 1 spring onion, chopped
  • 450g prawns, shelled
  • For the Sauce
  • 1 tbsp tomato purée
  • 3 tsp chilli bean sauce
  • 2 tsp white wine vinegar
  • 2 tsp sugar
  • 2 tsp sesame oil
  • Handful of chopped coriander and spring onion, to serve
  • Add the oil to a hot wok, and then chuck in the garlic, spring onions, and ginger. Stir fry for about 30 seconds, then add the prawns. Stir fry for a minute more, then pour in all the sauce ingredients along with some salt and pepper. Fry for 3 mins, mixing well, then serve with a scattering of coriander and spring onion.
10 mins
4 serving

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