A quick, simple, spicy prawn dish from Ken Hom. This recipe for spicy Sichuan prawns with chilli sauce makes a delicious perfect dinner party main course.
Serve with a stir-fried vegetable and steamed rice.
INGREDIENTS
450 g uncooked prawns
1.5 tablespoon groundnut oil
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped garlic
2 tablespoon finely chopped spring onions
For the sauce
1 tablespoon tomato purée
2 teaspoons chilli bean sauce
1 teaspoon Chinese black vinegar or cider vinegar
1 teaspoon sugar
2 teaspoons sesame oil
1 pinch salt and black pepper
A bunch spring onions, sliced lengthways
METHOD Serves: 4
Peel and devine the prawns. Wash them and pat them dry with kitchen paper
Heat a wok over a high heat until it is hot.
Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions.
Stir-fry for 20 seconds and then add the prawns. Stir-fry the prawns for about 1 minute.
Add the sauce ingredients, season with ½ teaspoon each of salt and black pepper and continue to stir-fry for another 3-5 minutes over a high heat.
Garnish with the spring onions and serve at once.
Original Recipe Ken Hom Chinese cookery
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