Spicy Sichuan-style prawns
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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

  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.

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