Sichuan Prawns With Chilli Sauce.

450g large fresh or frozen raw prawns, peeled and deveined
2 tablespoons vegetable oil
4cloves garlic, chopped
4 spring onions, cut in 6cm lengths

2 tablespoons wine
1 teaspoon sesame oil
1 tablespoon finely grated ginger
½ teaspoon sugar

2 tablespoon chilli sauce
1 teaspoon tomato sauce (ketchup is fine)
½ teaspoon sugar
1 teaspoon salt
1 teaspoon sesame oil
2 teaspoon cornflour dissolved in ½ cup of water (125ml)

Place the prawns in a bowl. Combine the marinade ingredients, stir, then pour over the prawns, mixing well with a spoon or fingers. Set aside to marinate for 15–20 minutes.
Combine the sauce ingredients and set aside.
Heat oil in a wok until hot. Add the garlic and the marinated prawns and stir fry swiftly until the prawns turn pink and the flesh becomes firm, about 1-2 minutes. Add the sauce and stir fry for a further 1 minute to mix ingredients.
Add the spring onions and cook for 30 seconds more, then remove the platter and serve immediately.

Serves 4, prep time 30 min, cooking time 5min.
Dad seriously upping his game.

sichuan prawns

This entry was posted in Asiatic, Chilli, Fish, Recipe. Bookmark the permalink.

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