Hot and Sweet Sichuan Style Prawns

Hot and Sweet Sichuan Style Prawns


3 people made this

A Sichuan spice mix is not to be confused with Sichuan pepper, and is for Sichuan-style cooking that is generally high in chilli. This prawn dish is both hot and sweet with a gentle sourness.

Herbie's Spices New South Wales, Australia

Serves: 2 

  • 2 teaspoons cornflour
  • 1 cup cold water
  • 1/2 egg white, beaten slightly
  • 1/2 teaspoon salt
  • 500g raw prawns, shelled, de-veined and rinsed
  • 1 teaspoon cornflour
  • 2 teaspoons cold water
  • 1 tablespoon light soy sauce
  • 1 1/2 teaspoons honey or sugar
  • 1 teaspoon white vinegar
  • 2 tablespoons oil
  • 2 teaspoons Herbie's Spices Sichuan Chilli Spice Blend
  • 2 spring onions, finely chopped
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, crushed

Preparation:10min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:50min 

  1. Make the marinade by mixing the 2 teaspoons of cornflour with cold water then adding egg white and salt. Add prawns. Mix well.Leave for 30 minutes.
  2. Mix the 1 teaspoon of cornflour and water, then stir in soy, honey, vinegar, salt and pepper. Set aside.
  3. Heat a wok, add oil and heat again.
  4. Fry the Sichuan mix for 60 seconds, stirring all the time.
  5. Add drained prawns, and stir-fry prawns over high heat - do not overcook.
  6. Add spring onion, ginger and garlic.
  7. Stir cornflour marinade to make it smooth, then add to wok, stirring constantly until amalgamated.
  8. Turn off heat, stir and serve immediately with steamed rice.

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