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Spicy Sichuan-style prawns

Spicy Sichuan-style prawns

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A star rating of 4.8 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal156
fat6g
saturates1g
carbs4g
sugars3g
fibre0g
protein20g
salt1.1g
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Ingredients

  • 1 ½ 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

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2015

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Overall rating

A star rating of 4.8 out of 5.17 ratings
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