Sichuan Prawns Recipe
Ingredients
| Tiger prawns | 8 Ounce | |
| Oil | 1/2 Pint, seasoned | |
| Fresh coriander leaves to garnish | ||
| Oil | 1 Tablespoon (For the sauce:) | |
| Dried red chilies - 3-4 small, soaked in warm water for 10 minutes, then deseeded and finely chopped | ||
| Garlic | 1/2 Teaspoon, finely chopped (For the sauce:) | |
| Root ginger | 1/2 Teaspoon, finely chopped (For the sauce:) | |
| Light soy sauce | 1 Tablespoon (For the sauce:) | |
| Chinese rice wine - 1 tablespoon | ||
| Chili bean sauce - 1 tablespoon | ||
| Tomato ketchup | 1 Teaspoon (For the sauce:) | |
| Stock | 3 Tablespoon (For the sauce:) | |
| Spring onions | 1 Tablespoon, finely chopped (For the sauce:) | |
| Sesame oil - a few drops | ||
| Thin cornflour paste - 2 teaspoons | ||
Directions
GETTING READY
1. To prepare the prawns remove the legs and tails by pulling them off with your fingers, but leave the body shells on.
2. Devein them and pat dry with kitchen paper.
MAKING
3. In a preheated wok, heat the seasoned oil then blanch the prawns in it for about 1 minute at the most or until they turn bright pink.
4. Quickly remove them with a strainer and drain.
5. Pour off the oil and wipe clean the wok.
6. Add the tablespoon of fresh oil and heat until hot.
7. Add the chilies, garlic and ginger to flavor the oil for a few seconds.
8. add the blanched prawns and stir-fry for about 30-40 seconds, then add the soy sauce, wine, chili bean sauce, tomato paste and stock, blend well and bring to the boil.
9. Braise for about 1 minute, stirring constantly, then add the spring onions and sesame oil and thicken the sauce with the cornflour paste.
SERVING
10. Garnish and serve hot.
1. To prepare the prawns remove the legs and tails by pulling them off with your fingers, but leave the body shells on.
2. Devein them and pat dry with kitchen paper.
MAKING
3. In a preheated wok, heat the seasoned oil then blanch the prawns in it for about 1 minute at the most or until they turn bright pink.
4. Quickly remove them with a strainer and drain.
5. Pour off the oil and wipe clean the wok.
6. Add the tablespoon of fresh oil and heat until hot.
7. Add the chilies, garlic and ginger to flavor the oil for a few seconds.
8. add the blanched prawns and stir-fry for about 30-40 seconds, then add the soy sauce, wine, chili bean sauce, tomato paste and stock, blend well and bring to the boil.
9. Braise for about 1 minute, stirring constantly, then add the spring onions and sesame oil and thicken the sauce with the cornflour paste.
SERVING
10. Garnish and serve hot.
Chef
