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Sichuan prawn stir-fry
Sichuan prawn stir-fry
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Mild and aromatic Sichuan-style seafood stir-fry, perfect for the whole family.
Ingredients:
  • 10.00 gm cornflour
  • 1 egg white, lightly whisked
  • 40.00 gm cold water
  • 500g frozen peeled green prawns, thawed
  • 42.00 gm light soy sauce
  • 20.00 ml dry sherry
  • 20.00 ml Chili Garlic Sauce
  • 41.60 gm tomato sauce
  • 36.40 gm peanut oil
  • 1 red capsicum, halved, seeded, thinly sliced
  • 115g punnet fresh baby corn, halved lengthways
  • 150g snow peas, trimmed
  • 3 shallots, trimmed, cut into 4cm lengths
  • 40.00 gm cold water, extra
  • Steamed white rice, to serve
Instructions:
  • In a bowl, mix together cornflour, egg white, and water. Add the prawns and toss to coat evenly. Let it stand for 10 minutes before continuing.
  • In a small jug, mix together the soy sauce, sherry, chili garlic sauce, and tomato sauce.
  • - Preheat a wok over high heat, then heat half of the oil until smoking. Stir-fry prawns in batches for 3-4 minutes until they change color. Transfer to a plate. - Heat the remaining oil in the wok over medium-high heat. Stir-fry capsicum and corn for 5 minutes until just tender. Add snow peas, shallot, and extra water, stir-frying for 3 minutes until tender-crisp. - Add the soy sauce mixture and prawns. Stir-fry until heated through. Serve with rice.

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