Chow mein
A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Spicy Sichuan-style prawns
Serves 4
Easy
Prep:
Cook:
Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
Skip to ingredients
- 1 ½ tbsp groundnut oil
- 2cm piece gingerfinely chopped
- 2 garlic clovescoarsely chopped
- 1 spring onionfinely chopped
- 450g raw prawnsshelled and de-veined
For the sauce
- 1 tbsp tomato purée
- 3 tsp chilli bean sauce
- 2 tsp Chinese black vinegar or cider vinegar
- 2 tsp golden caster sugar
- 2 tsp sesame oil
- handful corianderleaves, to serve
- sliced spring onionto serve
Nutrition: per serving
- kcal156
- fat6g
- saturates1g
- carbs4g
- sugars3g
- fibre0g
- protein20g
- salt1.1g
Method
step 1
Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
