Instant stir fry with prawns in a spicy sauce, delicious Chinese cuisine
Do you like strong culinary experiences? You have the opportunity to see how wonderful Sichuan cuisine is. I propose spicy Szechuan prawns, one of the most famous dishes of this region. Recipe taken from the book "Easy Chinese Cuisine" by Ken Hom.
It is an exceptionally expressive dish. All you need to do is prepare all the ingredients in advance, because the frying process itself is very quick. 5 minutes and the dish is ready!
To prepare Sichuan prawns, in addition to prawns, we need a few key ingredients from the world cuisine: fermented black bean paste, sesame oil, peanut oil and black rice vinegar. You can find all these ingredients at Asian stands or in online stores, including in Cuisines of the World .
1 tablespoon of tomato paste
2 teaspoons of fermented black bean paste with chili
2 teaspoons of black rice vinegar (or apple cider vinegar)
1/2 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
2 teaspoons of sugar
2 teaspoons of sesame oil
1.5 tablespoons of peanut oil (from peanuts)
2 tablespoons of finely chopped ginger root
1 tablespoon of coarsely chopped garlic
2 tablespoons of finely chopped green onions (green and white parts)
300 - 400 g of peeled and cleaned raw prawns (heads removed)
fresh coriander to garnish
cooked rice or pasta to serve
Heat a wok or a deep frying pan over high heat and pour in the oil. When the fat is so hot that it starts to smoke slightly, add chopped ginger, garlic and spring onions. Fry for about 20 seconds, stirring constantly. Add the prawns and fry them for about 1 minute, stirring constantly. Add the ingredients for the sauce and fry for another 3 minutes, stirring continuously.
Serve hot with rice or noodles, garnished with fresh coriander.
Enjoy your meal!