Spicy Sichuan-Style Prawns - World Food Cuisines

Spicy Sichuan


    • 1½ tbsp groundnut oil
      • 2cm piece ginger, finely chopped
        • 2 garlic cloves, coarsely chopped
          • 1 spring onion, finely chopped
            • 450g raw prawns, shelled and de-veined

            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


            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.


            • Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish.