Sichuan Chilli Prawns
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Sichuan Chilli Prawns
Recipe by Sarah Todd
Ingredients
½ cup Squeaky Gate extra virgin olive oil
2cm piece ginger, finely chopped
2 garlic cloves, coarsely chopped
1 spring onion , finely chopped
1 tbsp tomato purée
3 tsp chilli bean paste
2 tsp rice vinegar
2 tsp caster sugar
1 tsp sichuan peppercorns, ground
450g raw prawns , shelled and de-veined
to serve
handful coriander leaves
sliced spring onion
Method
Heat a wok over a high heat. Add the extra virgin olive oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for about 1 min, then add all the sauce ingredients and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat.
Turn off the wok and allow it to cool slightly then add the prawn, they will confit in the sauce in 2-3 minutes. Serve, scattered with the coriander and spring onion.
