Spicy Sichuan-style prawns Ken Hom
Recipes

Spicy Sichuan-style prawns

Spicy Sichuan-style prawns Ken Hom

  • 1½ tbsp groundnut oil
  • 2cm piece ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, coarsely chopped
  • 1 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 450g raw prawns, shelled and de-veined

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

For the sauce

  • 1 tbsp tomato purée
  • 3 tsp chilli bean sauce
  • 2 tsp Chinese black vinegar or cider vinegar
  • 2 tsp golden caster sugar
  • 2 tsp sesame oil
  • handful coriander leaves, to serve
  • sliced spring onion, to serve

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  1. 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.