Chinese Szechwan supper
Prep:
10 mins
Cook:
10 mins
A real classic Chinese dish with simple ingredients done in the Szechwan style yet not overpowering.
600g prawns, thawed
3 tbsp water
2 tbsp ketchup
1 tbsp reduced-sodium soy sauce
1 tbsp rice wine, dry sherry, or water
2 tsp cornstarch
1 tsp honey
1 tsp fresh ginger, grated or ¼ tsp ground ginger
½ tsp crushed red pepper
1 tsp vegetable oil
4 spring onions sliced
4 garlic cloves, finely chopped
250g, cooked noodles or rice
2 small chilli’s (optional)
Rinse the prawns and set aside.
In a small bowl, combine the water, ketchup, soy sauce, rice wine, corn-starch, honey, ground ginger (if using), and crushed red pepper. Set aside.
Heat the oil into a large skillet or wok over medium heat.
Add spring onions, garlic, and grated fresh ginger (if using) and stir fry for 1 minute.
Add the prawns and stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok.
Stir in the sauce and cook, stirring until thickened and bubbly.
Reduce heat and coat the prawns, cooking for 2 minutes.
Serve with the noodles or rice and garnish with sliced red chilli peppers, if you like.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Shellfish, Pasta & Noodles, Vegetables, Rice, Oil, Chilli, Spice, Honey
Recipe Type
Dinner, Entertaining, Family Dinners, One Pot
Cuisine
Asian
