Ken Hom's Sichuan prawns in chilli sauce recipe

Name: Ken Hom's Sichuan prawns in chilli sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g (15.9oz) uncooked prawns; 1.5 tbsp groundnut oil; 2 tsp finely chopped fresh ginger; 2 tsp finely chopped garlic; 2 tbsp finely chopped spring onions; 1 cup spring onions, sliced lengthways; 1 tbsp tomato puree; 2 tsp chilli bean sauce; 1 tsp Chinese black vinegar or cider vinegar; 1 tsp sugar; 2 tsp sesame oil; 1 pinch salt and black pepper

Servings: persons

450 g (15.9oz) uncooked prawns
1.5 tbsp groundnut oil
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tbsp finely chopped spring onions
1 cup spring onions, sliced lengthways
1 tbsp tomato puree
2 tsp chilli bean sauce
1 tsp Chinese black vinegar or cider vinegar
1 tsp sugar
2 tsp sesame oil
1 pinch salt and black pepper

1
Spring onions, sliced lengthways.
2
If required, peel the prawns and, if you are using large uncooked ones, cut them down the back and remove the fine digestive cord.
3
Wash them and pat them dry with kitchen paper.
4
Heat a wok or a large frying-pan over a high heat until it is hot.
5
Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions.
6
Stir-fry for 20 seconds and then add the prawns.
7
Stir-fry the prawns for about 1 minute.
8
Add the sauce ingredients, season with 1/2 teaspoon each of salt and black pepper and continue to stir-fry for another 3-5 minutes over a high heat.
9
Garnish with the spring onions and serve at once.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 450 g (15.9oz) uncooked prawns, 1.5 tbsp groundnut oil, 2 tsp finely chopped fresh ginger, 2 tsp finely chopped garlic, and more.

Yes, Ken Hom's Sichuan prawns in chilli sauce recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!