Spicy Sichuan-style prawns

Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
PREP: 25 MINSCOOK: 5 MINS

Nutrition: per serving

• kcal156
 
• fat6g
 
• saturates1g
 
• carbs4g
 
• sugars3g
 
• fibre0g
 
• protein20g
 
• salt1.1g

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

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
• handful coriander leaves, to serve
• sliced spring onion
  
  , to serve

Method

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.