Description
This Spicy Sichuan-style prawns recipe features succulent prawns stir-fried with aromatic ginger, garlic, and spring onions in a bold, flavorful sauce made from chilli bean paste, tomato purée, and a perfect balance of vinegar and sugar. Finished with sesame oil and fresh coriander, this dish delivers a vibrant, spicy kick characteristic of Sichuan cuisine, perfect for a quick and delicious weeknight meal.
Ingredients
Scale
For the Prawns and Aromatics
- 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
For the Sauce
- 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
To Garnish
- Handful coriander leaves
- Sliced spring onion
Instructions
- Heat the wok: Place a wok over high heat until very hot and slightly smoking, ensuring it is ready for quick stir-frying.
- Cook aromatics: Add the groundnut oil to the hot wok followed immediately by the chopped ginger, garlic, and spring onions. Stir-fry continuously for 20 seconds to release their flavors without burning.
- Add prawns: Increase the heat to maintain high temperature and stir-fry the raw prawns for about 1 minute until they start to turn pink and opaque.
- Incorporate sauce ingredients: Add the tomato purée, chilli bean sauce, Chinese black or cider vinegar, golden caster sugar, sesame oil, salt, and ground black pepper to the wok with the prawns. Stir-fry vigorously for 3 more minutes, allowing the sauce to thicken slightly and coat the prawns evenly.
- Serve: Immediately transfer to serving plates and garnish with fresh coriander leaves and sliced spring onion. Serve hot for the best flavor.
Notes
- Use fresh raw prawns for the best texture and flavor; frozen prawns can release excess water during cooking.
- If you prefer less heat, reduce the amount of chilli bean sauce or substitute with a milder chili paste.
- Chinese black vinegar can be replaced with cider vinegar as a suitable alternative without compromising much on flavor.
- This dish cooks very quickly; have all ingredients prepped and ready to avoid overcooking the prawns.
- Serve with steamed jasmine rice or noodles to balance the spicy and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Sichuan, Chinese
Keywords: Spicy Sichuan prawns, Chinese stir-fry, chili bean sauce, quick prawn recipe, Asian seafood stir-fry
