Sichuan Prawns with Garlic & Chilli

Ingredients

• 500g raw peeled king prawns, deveined, tails left on
• For the marinade: 1 tbsp Shaoxing rice wine
• 1 tsp cornflour
• 1/2 tsp fine salt
• 3 tbsp vegetable oil
• 1 1/2 tbsp Pixian chilli bean paste (doubanjiang)
• 6 dried Chinese red chillies, snipped in half
• 1 tsp Sichuan peppercorns
• 8 cloves garlic, finely chopped
• 2cm piece fresh ginger, finely chopped
• 2 red chillies, sliced
• 1 tbsp light soy sauce
• 1 tsp Chinkiang black vinegar
• 1 tsp caster sugar
• 3 spring onions, cut into 3cm lengths
• 1 tsp toasted sesame oil

Method

1. Pat the prawns dry, then toss with the marinade ingredients and leave for 10 minutes.

2. Heat the oil in a wok over a medium heat. Fry the chilli bean paste for 30 seconds until the oil turns red, then add the dried chillies and Sichuan peppercorns and stir for 15 seconds.

3. Add the garlic, ginger and fresh chillies and stir for 20 seconds, taking care not to burn the garlic.

4. Increase the heat to high, add the prawns and stir-fry for 2 minutes until they turn pink and curl.

5. Add the soy sauce, vinegar and sugar and toss for 30 seconds. Add the spring onions and sesame oil, toss once more and serve at once with steamed rice.