Sichuan Prawns

Ingredients list for Sichuan Prawns

• 16 medium Prawns shelled
• 6-8 Sichuan Peppers
• 2 Spring onions chopped
• 3 tablespoons Cornflour/ corn starch
• 2 tablespoons Red chilli paste
• 3 tablespoons Tomato sauce
• 1 tablespoon Soy sauce
• 1/4 cup Rice wine (optional)
• 1/4 teaspoon MSG
• 2 teaspoons Sugar
• to taste Salt
• 2 cups Chicken stock or fish stock
• 6 tablespoons Oil
• 3-4 Dried red chillies halved
• 1 inch piece Ginger finely chopped
• 6-8 cloves Garlic finely chopped
• 1 medium Green capsicum cut into 1 inch pieces
• 1 tablespoon Vinegar

Method

1. Devein, wash and pat dry the prawns thoroughly with an absorbent paper. Reserve the greens for garnish. Mix the cornflour in one cup of water. Mix the red chilli paste, tomato sauce, soy sauce, rice wine, MSG, sugar and salt in one cup of stock.
2. Heat four tablespoons of oil in a wok or a pan, add the red chillies, Sichuan peppers, ginger and garlic and stir-fry for one minute. Add the spring onions and continue to stir-fry for a minute more. Add the prawns and cook for a minute or until the prawns turn white, stirring and tossing continuously.
3. Add the sauce and spice mix, remaining stock and bring it to a boil. Stir in the cornflour mixture and capsicum pieces and cook for two to three minutes or until the sauce coats the prawns. Stir in the vinegar. Serve hot, garnished with the reserved spring onion greens.

Nutrition Info