Sichuan King Prawns SERVES : 4 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES 

Subscribe to my YouTube channel for more exciting recipes! 

Share this recipe 

Sichuan King Prawns

ABOUT THE RECIPE 

These King Prawns are juicy and tangy and spicy and aromatic. A quick and tasty dish that's just begging to be tried. 

METHOD 

Heat a wok over a medium-high heat, add oil, garlic, ginger and spring onion, stir-fry until fragrant. Add the prawns and fry for 1 minute. Add the sauce ingredients and continue to fry for a further 2 minutes. 
 
Check seasoning, if required add a pinch of salt and white pepper. 
 
Transfer to serving plate, garnish with finely chopped spring onion greens and serve with steamed rice. 

INGREDIENTS 

450g raw prawns, de-veined and shelled (feel free to leave the end piece of the tail on) 
1½ tbsp oil 
2 tsp ginger, finely chopped 
1 garlic clove, finely chopped 
2 spring onion, finely chopped (whites only, save the green tops for garnish) 

FOR THE SAUCE 

1 tbsp tomato purée 
2 tsp chilli bean sauce 
1 tsp Chinese rice vinegar 
1 tsp sugar 
2 tsp sesame oil 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Sichuan King Prawns

ABOUT THE RECIPE 

These King Prawns are juicy and tangy and spicy and aromatic. A quick and tasty dish that's just begging to be tried. 

METHOD 

Heat a wok over a medium-high heat, add oil, garlic, ginger and spring onion, stir-fry until fragrant. Add the prawns and fry for 1 minute. Add the sauce ingredients and continue to fry for a further 2 minutes. 
 
Check seasoning, if required add a pinch of salt and white pepper. 
 
Transfer to serving plate, garnish with finely chopped spring onion greens and serve with steamed rice. 

INGREDIENTS 

450g raw prawns, de-veined and shelled (feel free to leave the end piece of the tail on) 
1½ tbsp oil 
2 tsp ginger, finely chopped 
1 garlic clove, finely chopped 
2 spring onion, finely chopped (whites only, save the green tops for garnish) 

FOR THE SAUCE 

1 tbsp tomato purée 
2 tsp chilli bean sauce 
1 tsp Chinese rice vinegar 
1 tsp sugar 
2 tsp sesame oil 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

You might also like... 

Chilli and Salt squid 
Serves : 4 
Preparation : 10 minutes 
Cooking : 2 minutes 
King Prawn with Ginger and Spring Onion
King Prawn with Ginger & Spring Onion 
Serves : 2 
Preparation : 10 minutes 
Cooking : 5 minutes 
Chicken Yuk Sung
Chicken Yuk Sung 
Serves : 4 
Preparation : 10 minutes 
Cooking : 10 minutes 
King Prawn Pad Thai
King Prawn Pad Thai 
Serves : 2 
Preparation : 10 minutes 
Cooking : 10 minutes 

WANT TO LEARN? - GET IN TOUCH 

Want to go the extra step? Why not attend One of our cookery schools? 
Our site uses cookies. For more information, see our cookie policy. ACCEPT COOKIES MANAGE SETTINGS