Szechuan prawns

    20 minutes

    A simple, impressive dish, which can be either a quick weeknight main or a dinner party dish. For more or less heat, adjust the amount of chilli. Serve with hot steamed rice.

    11 people made this

    Serves: 4 

    • 4 tablespoons (80ml) water
    • 2 tablespoons (40ml) tomato sauce
    • 1 tablespoon soy sauce
    • 2 teaspoons corn flour
    • 1/2 teaspoon finely chopped red chilli (or to taste)
    • 1 cm grated or minced fresh ginger
    • 1 tablespoon vegetable oil
    • 3 shallots, sliced
    • 4 cloves garlic, minced
    • 375g cooked prawns, cleaned and deveined

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a bowl, stir together water, tomato sauce, soy sauce, corn flour, honey, chilli and ground ginger. Set aside.
    2. Heat oil in a wok or frypan over medium-high heat. Stir in shallots and garlic; cook 30 seconds. Stir in the prawns and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

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    Reviews in English (3)


    Made it healthier. I served this with a layer of bok-choy leaves underneath the rice, steamed lightly in water with a lemon slices and juice in it.  -  19 May 2009


    there is no szechuan pepper in the recipe???taste is compromised Chris  -  20 Jul 2012


    J'adore ce plat! Mes compliments au chef!  -  19 May 2009