Ken Hom's Sichuan prawns in chilli sauce recipe

Ken Hom's Sichuan prawns in chilli sauce recipe, Sichuan cooking is popular throughout China. I can see why – next to Cantonese, it is one of my favourite culinary regions of Chinese cookery. This is one of the best-known dishes from that area, but beware of versions that tend to err on the side of excessive sweetness. The dish is quick and easy and makes a wholesome and delicious meal, served with a stir-fried vegetable and steamed rice.

INGREDIENTS

450 grams uncooked prawns
1.5 table spoons groundnut oil
2 tea spoons finely chopped fresh ginger
2 tea spoons finely chopped garlic
2 table spoons finely chopped spring onions
1 table spoons tomato purée
2 tea spoons chilli bean sauce
1 tea spoons Chinese black vinegar or cider vinegar
1 tea spoons sugar
2 tea spoons sesame oil
1 pinches salt and black pepper
1 cups spring onions, sliced lengthways

PREPARATION

1Spring onions, sliced lengthways. If required, peel the prawns and, if you are using large uncooked ones, cut them down the back and remove the fine digestive cord.

2Wash them and pat them dry with kitchen paper.

3Heat a wok or a large frying-pan over a high heat until it is hot.

4Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions.

5Stir-fry for 20 seconds and then add the prawns. Stir-fry the prawns for about 1 minute.

6Add the sauce ingredients, season with ½ teaspoon each of salt and black pepper and continue to stir-fry for another 3-5 minutes over a high heat.

7Garnish with the spring onions and serve at once.