SICHUAN PRAWNS
2 min readServes 4. Preparation & cooking time: 20–25 mins.
Also called Prawns in Chilli and Garlic Sauce.
225g (8oz) uncooked tiger prawns
about 300ml (½ pint) seasoned oil
fresh coriander leaves to garnish
For the sauce:
1 tablespoon oil
3–4 small dried red chillies, soaked in warm water for 10 minutes, then deseeded and finely chopped
½ teaspoon finely chopped garlic
½ teaspoon finely chopped fresh ginger root
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
1 tablespoon chilli bean sauce
1 teaspoon tomato purée (NB not ketchup)
about 3 tablespoons stock
1 tablespoon finely chopped spring onions
a few drops of sesame oil
2 teaspoons thin cornflour paste
Remove the legs and tails of the prawns by pulling them off with your fingers, but leave the body shells on. De-vein them and pat dry with kitchen paper. Heat the seasoned oil in a preheated wok, then blanch the prawns in it for about 1 minute at the most or until they turn bright pink. Quickly remove them with a strainer and drain.
Pour off the oil and wipe clean the wok. Add the tablespoon of fresh oil and heat until hot. Now add the chillies, garlic and ginger to flavour the oil for a few seconds, then add the blanched prawns and stir-fry for about 30–40 seconds, then add the soy sauce, wine, chilli bean sauce, tomato paste and stock, blend well and bring to the boil. Braise for about 1 minute, stirring constantly, then add the spring onions and sesame oil, and thicken the sauce with the cornflour paste. Garnish and serve hot.
