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Sichuan Prawns

Chinese.wok's picture
Ingredients
  Tiger prawns 8 Ounce (Uncooked, 225 Gram)
  Seasoned oil 1⁄2 Pint (300 Milliliter)
  Fresh coriander leaves 1 Tablespoon (For Garnish)
For the sauce:
  Oil 1 Tablespoon
  Dried red chilies 4 Small, soaked in warm water for 10 minutes, then deseeded and finely chopped
  Garlic 1⁄2 Teaspoon, finely chopped
  Fresh ginger root 1⁄2 Teaspoon, finely chopped
  Light soy sauce 1 Tablespoon
  Chinese rice wine 1 Tablespoon
  Chili bean sauce 1 Tablespoon
  Tomato puree 1 Teaspoon (Not Ketchup)
  Stock 3 Tablespoon
  Spring onions 1 Tablespoon, finely chopped
  Sesame oil 2 Drop
  Cornflour paste 2 Teaspoon (Thin)
Directions

GETTING READY
1. To prepare the prawns remove the legs and tails by pulling them off with your fingers, but leave the body shells on.
2. Devein them and pat dry with kitchen paper.

MAKING
3. In a preheated wok, heat the seasoned oil then blanch the prawns in it for about 1 minute at the most or until they turn bright pink.
4. Quickly remove them with a strainer and drain.
5. Pour off the oil and wipe clean the wok.
6. Add the tablespoon of fresh oil and heat until hot.
7. Add the chilies, garlic and ginger to flavor the oil for a few seconds.
8. add the blanched prawns and stir-fry for about 30-40 seconds, then add the soy sauce, wine, chili bean sauce, tomato paste and stock, blend well and bring to the boil.
9. Braise for about 1 minute, stirring constantly, then add the spring onions and sesame oil and thicken the sauce with the cornflour paste.

SERVING
10. Garnish and serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Prawn
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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