Spicy Sichuan-Style Prawns

Ingredients

• 1½ tbsp groundnut oil
• 2cm piece ginger, finely chopped
• 2 garlic cloves, coarsely chopped
• 1 spring onion, finely chopped
• 450g raw prawns, shelled and de-veined
• 1 tbsp tomato purée
• 3 tsp chilli bean sauce
• 2 tsp Chinese black vinegar or cider vinegar
• 2 tsp golden caster sugar
• 2 tsp sesame oil
• handful coriander leaves, to serve
• sliced spring onion, to serve

Preparation

Serves 4

1. Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.