Spicy Sichuan-style prawns
By Ken Hom
Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
- Prep:25 mins
Cook:5 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 156
- fat 6g
- saturates 1g
- carbs 4g
- sugars 3g
- fibre 0g
- protein 20g
- salt 1.1g
Ingredients
- 1½ tbsp groundnut oil
- 2cm piece ginger, finely chopped
- 2 garlic cloves, coarsely chopped
- 1 spring onion, finely chopped
- 450g raw prawns, shelled and de-veined
- 1 tbsp tomato purée
- 3 tsp chilli bean sauce
- 2 tsp Chinese black vinegar or cider vinegar
- 2 tsp golden caster sugar
- 2 tsp sesame oil
- handful coriander leaves, to serve
- sliced spring onion, to serve
Method
Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.