Spicy Sichuan-style prawns

Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
PREP 25 mins
COOK 5 mins


  • calories 156
  • carbs 4
  • saturated fat 1
  • sugar 3
  • protein 20
  • fat 6
  • fibre 0
  • salt 1.1


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


  1. 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.