Sichuan Prawns in Chilli Sauce
Sichuan's prawns in chilli sauce: shell-on prawns stir-fried hot in a sauce of doubanjiang, Sichuan peppercorns, garlic.
Overview
Sichuan cooking is becoming increasingly popular in Western restaurants, and this is one of the best-known dishes from that region. Quick and easy to execute, it makes a wholesome and delicious meal when served with stir-fried vegetables and steamed rice. The vibrant sauce perfectly complements the firm texture of prawns.
Serves: 4 Prep Time: 15 minutes Cook Time: 5 minutes
Ingredients
Protein & Aromatics
- 225 grams prawns (shelled and de-veined)
- 2 teaspoons groundnut oil
- 2 teaspoons fresh ginger (finely chopped)
- 1 tablespoon spring onions (finely chopped)
Sauce
- 2 teaspoons tomato purée
- ½ teaspoon chilli powder
- ¼ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon sesame oil
Method
Stage 1 - Prepare
- Wash and dry the prawns on kitchen paper.
Stage 2 - Stir-Fry Aromatics & Prawns
- Heat a wok or large frying pan until hot.
- Add the oil, ginger and spring onions and stir-fry quickly for a few seconds.
- Add the prawns and stir-fry for 30 seconds.
Stage 3 - Add Sauce
- Add the sauce ingredients and stir-fry for another 5 minutes over high heat.
- Serve immediately.
Notes
- Quick prawn cooking: Prawns cook extremely fast. Overcooking makes them rubbery. 5-6 minutes total is usually perfect.
- Sauce simplicity: The minimal sauce allows the prawns' delicate flavour to shine through while adding heat and depth.
Serving
Serve with: Stir-fried vegetables and steamed rice
Storage
- Best served immediately
- Keeps 1 day refrigerated (texture deteriorates)
- Not recommended for freezing
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