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

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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 
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 

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