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Spicy Sichuan-style Prawns

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Ingredients

Adjust Servings:
1½ tbsp Groundnut Oil
2cm piece Ginger finely chopped
2 Garlic Cloves coarsely chopped
1 Spring Onion finely chopped
450g 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 Caster Sugar
2 tsp Sesame Oil
Sliced Spring Onion to serve
Handful Coriander Leaves to serve

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Spicy Sichuan-style Prawns

Features:
    Cuisine:

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

      • 30 Mins
      • Serves 4
      • Medium

      Ingredients

      • For the sauce

      Directions

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

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      Steps

      1
      Done

      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.

      Richie Crouch

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