Fiery Sichuan Prawns

Heat the Wok:

• Place a wok over high heat.
• Pour in 1½ tablespoons of groundnut oil and allow it to heat until it's very hot and slightly smoking. This ensures a good sear on the ingredients.

Sauté Aromatics:

• Carefully add 2 cm of finely chopped ginger, 2 coarsely chopped garlic cloves, and 1 finely chopped spring onion to the hot oil.
• Stir-fry these aromatics for about 20 seconds. You want them to become fragrant but not burnt, so keep the ingredients moving in the pan.

Add Prawns:

• Introduce 450g of raw prawns that have been shelled and deveined.
• Stir-fry the prawns for approximately 1 minute. Look for the prawns to start turning pink, which indicates they are cooking through.

Incorporate Sauce Ingredients:

• Now it's time to add the sauce ingredients. Pour in:
  • 1 tablespoon of tomato purée
  • 3 teaspoons of chili bean sauce
  • 2 teaspoons of Chinese black vinegar (or cider vinegar)
  • 2 teaspoons of golden caster sugar
• Add ½ teaspoon of salt and ½ teaspoon of ground black pepper to season.
• Stir everything together, ensuring the prawns are well-coated in the sauce.

Continue Cooking:

• Keep stir-frying over high heat for another 3 minutes. This allows the flavors to meld together and ensures the prawns are fully cooked. The sauce should thicken slightly during this time.

Final Touches:

• Taste and adjust the seasoning if needed. You can add more salt or sugar depending on your preference for sweetness or saltiness.

Serve:

• Once cooked, remove the wok from heat. Serve the dish immediately, garnishing with a handful of coriander leaves and some sliced spring onion on top for a fresh, vibrant finish.

Enjoy:

• Pair your Fiery Sichuan Prawns with steamed jasmine rice or noodles to soak up the delicious sauce. Enjoy your meal!