Spicy Sichuan-style prawns
Spicy Sichuan-style prawns
Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
- Serves 4
- Easy
Nutrition per serving
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Calories 156
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Carbohydrates 4
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Saturated Fat 1
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Sugar 3
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Protein 20
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Fat 6
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Fiber 0
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Salt 1.1
Ingredients
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1½ tbsp groundnut oil
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2cm piece ginger, finely chopped
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2 garlic cloves, coarsely chopped
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1 spring onion, finely chopped
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450g raw prawns, shelled and de-veined
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1 tbsp tomato purée
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3 tsp chilli bean sauce
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2 tsp Chinese black vinegar or cider vinegar
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2 tsp golden caster sugar
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2 tsp sesame oil
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handful coriander leaves, to serve
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sliced spring onion, to serve
Method
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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.