Chinese Szechwan supper

Prep: 10 mins
Cook: 10 mins
Chinese Szechwan supper
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

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