Spicy Sichuan-style prawns
30 min·Chinese
Ingredients
- 1 ½ 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
For the sauce
- 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
Instructions
4 steps
- 1
Heat a wok over a high heat.
- 2
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.
- 3
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.
3 min - 4
Serve at once, scattered with the coriander and spring onion.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
156cal
Protein
20.0g
Carbs
4.0g
Fat
6.0g
