Szechuan sweet & sour prawns
25 min·Chinese
Szechuan sweet & sour prawns
Ingredients
For the prawns
- 200g raw peeled prawns, tails on
- 1 tbsp cornflour
- 1 tbsp rice wine or dry sherry
- 1 tsp grated ginger
- Pinch of chilli powder
For the sauce
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp tomato puree
- 1 tbsp cornflour
- 100ml water
- 1 tbsp sesame oil
To serve
- 1 spring onion, finely sliced
- 1 tbsp sesame seeds
Instructions
8 steps
- 1
Marinate the prawns in cornflour, rice wine, ginger and chilli powder for 15 minutes.
15 min - 2
Meanwhile, make the sauce. Fry the chilli, garlic and ginger in a little oil for 2-3 minutes.
2 min - 3
Add the soy sauce, rice vinegar, honey, tomato puree and cornflour, then stir in the water.
- 4
Bring to a boil, then simmer for 5 minutes, or until thickened.
5 min - 5
Stir in the sesame oil.
- 6
Fry the prawns in a little oil for 3-4 minutes, or until pink and cooked through.
3 min - 7
Add the sauce to the prawns and stir until coated.
- 8
Serve immediately, sprinkled with spring onion and sesame seeds.
Progress
0 / 8 steps
Nutrition
Per serving (based on 2 servings)
Calories
411cal
