Szechwan Stir-Fried Prawns Recipe

Ingredients :

500g

1/4 teaspoon

1/2 cup

1/2

1 tablespoon

1 teaspoon

1 tablespoon

3 tablespoons

Sauce ingredients

1 tablespoon

1 teaspoon

1/4 teaspoon

2 teaspoons

1/2 cup

Large prawns

Salt

Dash of pepper

Pinch of sugar

Cornflour

Cooking oil

Red capsicum (pepper), cut into wedge

Onion, quartered

Dried red chilies, cut into 4cm lengths without seeds

Dried prawns, coarsely chopped

Garlic, finely chopped

Hot bean paste

Oil

A dash of sesame oil

Young ginger, sliced thinly

Oyster sauce

Black vinegar

Soy sauce

Chinese cooking wine

Sugar

Pepper

Pinch of salt

Cornflour

Chicken stock

Method :

Clean and de-vein the prawns.
Season prawns with salt, pepper and sugar and toss lightly in cornflour.
Heat oil in wok until hot and deep-fry until crispy and lightly golden.
Drain from oil and set aside.
Heat oil in a clean wok and sauté garlic and hot bean paste until fragrant.
Add dried prawns, ginger and dried chilies and stir-fry for 30 seconds to 1 minute.
Stir in red capsicum (pepper) and sauce ingredients and bring to a simmering boil.
When sauce thickens, return the prawns to the wok.
Add onion and very briefly toss the mixture until well combined.
Transfer to a serving dish.
Serve while hot.