Spicy Szechuan Prawns Recipe
You can not beat a quick shrimp stir fry as the king of fast food, and these Spicy Szechuan Prawns certainly tick that box, 15 minutes prep and 5-7 minutes cooking time!
Servings 2 Servings
Calories 415kcal
Ingredients
- 350 g Large Prawns 12oz
- 1 Small Green Pepper
- 2 Spring Onions
- 15 g Ginger ½ of a thumb-sized piece
- 2 Garlic Cloves
- 1 tablespoon Szechuan Peppercorns
- 1 teaspoon Chilli Flakes
- 1 tablespoon Chinkiang Vinegar
- 1 teaspoon Sesame Oil
- 1 teaspoon Shrimp Paste
- 1 teaspoon Dark Soy Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sugar
- 1 teaspoon Rice Wine
- 2 tablespoon Water
- 1 teaspoon Cornflour (Cornstarch in the US)
- 2 tablespoon Cooking Oil
Instructions
- Mix together the Chinkiang vinegar, sesame oil, shrimp paste, soy sauces, sugar, water, rice wine and cornstarch, then set aside.
- Peel then slice the garlic cloves as thinly as you can.
- Peel and cut the ginger into batons as finely as you can.
- Cut the white part of the spring onions into lengths around 1cm (½") long and slice the green parts as finely as you can (keep these separate).
- De-seed the green pepper and cut it into strips around 5-6mm (¼") thick.
- Heat a wok over a high heat and toast the Szechuan peppercorns for 30-60 seconds. Remove and grind.
- Return the wok to a high heat when shimmering and add in the cooking oil. Throw in the garlic and ginger and stir fry for 30 seconds.
- Add in the green pepper, white parts of the spring onions, chilli flakes and Szechuan pepper, then stir fry for 90 seconds.
- Add the prawns and store fry for 2-3 minutes.
- Pour over the sauce and cook for another 1 minute or so.
- Throw in the green parts of the spring onions, mix and serve.
Nutrition
Serving: 1 | Calories: 415kcal | Carbohydrates: 15g | Protein: 43g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Cholesterol: 375mg | Sodium: 2610mg | Fiber: 2g | Sugar: 5g
