Ken Hom's Sichuan prawns in chilli sauce recipe 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.

No additional tips available.

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

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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.

Ken Hom's Sichuan prawns in chilli sauce recipe

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