Best Stir Fried Prawns In Chilli Bean Sauce Recipes

SPICY SICHUAN-STYLE PRAWNS

Steps:

• 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.

THAI PRAWN, GINGER & SPRING ONION STIR-FRY

Steps:

• Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
• Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
• Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

STIR FRIED PRAWNS IN CHILLI BEAN SAUCE

Steps:

• Shell the prawns, remove the heads, devein and cut in half,the flesh should be about the size of your thumb -, of if you have small prawns double the amount, shell etc but do not cut in half.
• Place in a small bowl, cover and place in the fridge.
• Blanch the asparagus, and add to the bean sprouts ginger, garlic, red capsicum and spring onions.
• In a measuring cup make the 1/2 cup of chicken stock and add the oyster sauce both the Soya sauces, the sesame oil and the chilli bean Sauce add the cornflour mixed in enough water to make a thick paste.
• Heat the wok, adding the oil and stir fry the vegetables, ginger and garlic until cooked but still crisp.
• I do my Chinese cooking a different way by then putting the vegetables in a warm dish in the oven then, adding a dash more oil toss the prawns in and stir fry for just a couple of minutes.
• Add the Chicken stock and the rest of the ingredients to the prawns, bring to the boil and immediately add the vegetables back to the wok,stirring to get the sauce mixed through the dish,.
• Serve immediately with plain boiled noodles of your choice - absolutely delicious.