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1
To serve, toss the prawns in 1/2 cup of the Szechuan sauce.
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2
Divide the rice between the bowls, top with gai lan and prawns.
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3
Serve the extra Szechuan sauce on the side.
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4
Meanwhile, add 1 tablespoon of ginger, 3 garlic cloves, water, sesame oil, tomato paste, chiles, 1 tablespoon of soy sauce, palm sugar and fish sauce to a blender and blend on high until completely smooth.
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5
Transfer the sauce to a small saucepan.
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6
Bring it to a boil then reduce the heat to medium and cook for 5 minutes.
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7
In a small glass mix the cornstarch with 1 tablespoon of cold water.
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8
Whisk this into the sauce and cook just until it begins to thicken.
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9
Remove from the heat.
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10
Bring a large pot of water to a boil.
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11
Drop in the prawns and cook for 1-2 minutes, or until they just turn pink.
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12
Be careful that you dont overcook the prawns or they will turn chewy.
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13
Drain the prawns and set aside.
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14
Heat the oil in a large frying pan or wok over medium high heat.
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15
Add the gai lan and bell pepper and cook, stirring, for 2 minutes.
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16
Add the remaining ginger and garlic and cook for 1 minute.
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17
Stir in the bean sprouts and the remaining 1 tablespoon of soy sauce and cook for 1 more minute.
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18
To serve, toss the prawns in 1/2 cup of the Szechuan sauce.
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19
Divide the rice between the bowls, top with gai lan and prawns.
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20
Serve the extra Szechuan sauce on the side.
