Sichuan King PrawnsSERVES : 4 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES
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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
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
Subscribe to my YouTube channel for more exciting recipes!
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