Chinese Recipe: Sichuan Prawns in Chilli Sauce by pro-chef Ken Hom

Who better to turn to for Chinese recipe inspiration that Ken Hom, the master cook who's been serving up tasty dishes, writing cookbooks and appearing on the BBC since the 80s.

This quick and easy recipe from the Sichuan region of China produces a wholesome meal best served with steamed rice and stir fried vegetables...

Ken Hom's Sichuan Prawns in Chilli Sauce

Serves: 4

Ingredients:

450g (1lb) uncooked prawns
1½ tbsp groundnut oil
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tbsp finely chopped spring onions

For the sauce:
1 tbsp tomato purée
2 tsp chilli bean sauce
1 tsp Chinese black vinegar or cider vinegar
1 tsp sugar
2 tsp sesame oil
Salt and black pepper

For the garnish:
Spring onions, sliced lengthways

Method:

If required, peel the prawns and, if you are using large uncooked ones, cut them down the back and remove the fine digestive cord.

Wash them and pat them dry with kitchen paper.

Heat a wok or a large frying-pan over a high heat until it is hot.

Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions.

Stir-fry for 20 seconds and then add the prawns. Stir-fry the prawns for about 1 minute.

Add the sauce ingredients, season with ½ teaspoon each of salt and black pepper and continue to stir-fry for another 3–5 minutes over a high heat.

Garnish with the spring onions and serve at once.

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