Dinner

Spicy Sichuan-Style Prawns Recipe

Name: Spicy Sichuan-Style Prawns Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Sichuan
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; ½ tsp salt; ½ tsp ground black pepper; Handful coriander leaves; Sliced spring onion

ByBen Miller January 6, 2026January 6, 2026

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Introduction

This Spicy Sichuan-style prawn dish packs a flavorful punch with its bold, aromatic sauce and tender prawns. Perfect for a quick weeknight dinner, it combines heat, tang, and sweetness in every bite. Stir-fried to perfection, it’s sure to become a family favorite.

The dish shows a pile of cooked shrimp covered in a reddish-brown sauce, placed in a white bowl with blue patterns around the edge. The shrimp look juicy and slightly glossy, mixed with chopped green onions and small green leaves on top, adding bright green spots. A silver spoon rests inside the bowl on the right side, partially covered in sauce. The bowl sits on a white marbled surface with a bit of red fabric or decoration visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat a wok over high heat. Add the groundnut oil and wait until it is very hot and slightly smoking.
Step 2: Add the chopped ginger, garlic, and spring onion to the wok. Stir-fry for 20 seconds until aromatic.
Step 3: Add the prawns and stir-fry for about 1 minute until they start to turn pink.
Step 4: Add the tomato purée, chilli bean sauce, Chinese black vinegar (or cider vinegar), golden caster sugar, sesame oil, ½ tsp salt, and ½ tsp ground black pepper. Stir-fry everything together for another 3 minutes over high heat.
Step 5: Remove from heat and serve immediately, garnished with coriander leaves and sliced spring onion.

Tips & Variations

For extra heat, add fresh chopped chillies or a sprinkle of chilli flakes.
Use tiger prawns for a meatier texture or substitute with shrimp if preferred.
If you can’t find chilli bean sauce, try adding a mixture of hoisin and chilli sauce for a similar flavor.
Serve with steamed rice or noodles to balance the spicy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until just hot to avoid overcooking the prawns, which can become rubbery.

How to Serve

A white plate with blue patterns holds a pile of cooked shrimp covered in a reddish sauce with bits of chili and spices visible. The shrimp are mixed with small green onion slices and green herb leaves scattered on top. A silver spoon rests on the edge of the plate with some sauce on it. The plate sits on a white marbled surface with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well. Just thaw them completely and pat dry before cooking to avoid excess moisture in the wok.

What can I substitute for Chinese black vinegar?

If you don’t have Chinese black vinegar, cider vinegar or balsamic vinegar can be good alternatives, though they will slightly change the flavor profile.