Huat & Spicy Sichuan Prawns

Big flavours, quick cooking and a satisfying kick. These Huat & Spicy Sichuan Prawns bring energy to the table with minimal effort. Wok-tossed in a punchy sauce, they’re made for meals that move fast and taste unforgettable.

Huat & Spicy Sichuan Prawns

Serves 4

Total Time Prep: 25 mins Cook: 5 mins

Ingredients

White prawns, shelled and de-veined	450g
Groundnut oil	1.5 tbsp
Ginger, finely chopped	2cm piece
Garlic cloves, coarsely chopped	2
Spring onion, finely chopped	1
For the sauce
Tomato purée	1 tbsp
Chilli bean sauce	3 tsp
Chinese black vinegar or cider vinegar	2 tsp
Golden caster sugar	2 tsp
Sesame oil	2 tsp
Salt	1/2 tsp
Ground black pepper	1/2 tsp
To serve
Fresh coriander leaves
Spring onion, sliced

Cooking Method

Step 01	Heat a wok over high heat. Add the groundnut oil and allow it to heat until very hot and lightly smoking.
Step 02	Add the chopped ginger, garlic and spring onion. Stir-fry for about 20 seconds until fragrant.
Step 03	Add the prawns and stir-fry for approximately 1 minute, just until they begin to turn pink.
Step 04	Add all the sauce ingredients, along with the salt and black pepper. Continue to stir-fry over high heat for a further 3 minutes until the prawns are fully cooked and well coated.
Step 05	Serve immediately, garnished with fresh coriander leaves and sliced spring onion.