Sichuan Prawns in Chilli Bean Sauce
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Ingredients
- 500 g raw king prawns, peeled
- 2 tbsp doubanjiang (chilli bean paste)
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 3 spring onions, finely sliced
- 2 tomatoes, roughly chopped
- 1 tbsp chinese rice wine
- 1 tsp caster sugar
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 193 kcal
- Protein
- 22.8 g
- Carbohydrate
- 5.4 g
- of which sugars
- 3.1 g
- Fat
- 8.3 g
- of which saturates
- 1.5 g
- Fibre
- 1.3 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and fry the garlic, fresh ginger and doubanjiang for 1 minute until fragrant and the oil turns red.
- 2
Add the chopped tomatoes and stir-fry for 2 minutes until softened.
- 3
Add the prawns and chinese rice wine and stir-fry for 3 minutes, until the prawns turn pink and opaque all the way through.
- 4
Stir in the caster sugar and most of the spring onions, and toss for 1 minute.
- 5
Scatter with the remaining spring onions.
- 6
Serve immediately with steamed rice.
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