Chinese Szechuan Chili Prawn Recipe

Number of serving: 4

Preparing time: 8 minutes

Cooking time: 12 minutes

Ingredients A:
500g raw tiger prawns, peel, devein and leave the tail intact
2 tablespoon peanut oil
5 garlic cloves, finely chopped
3 scallion, diagonally sliced

Ingredient B:
1 red pepper, remove seed and cut into strips
2 big red onion, peeled and sliced
1 small red chili, remove seed and sliced into thin strips

Chili sauce ingredients:
1 tablespoon corn flour
4 tablespoon fish stock or water
2 tablespoon chili sauce (can choose sweetening type depend on own preference)
2 teaspoon brown sugar
1 tablespoon light soy sauce

Dry the prawn with paper towel. Heat oil in a wok or pan over medium heat, add the Ingredient B and stir-fry for 5 minutes. Stir in the garlic and cook for 40 seconds. Remove to a plate and set aside. Add the prawns to the wok or pan and stir-fry for 1 minutes, or until just cooked. Mix the chili sauce ingredients in a bowl, then stir in to the pan. Add the fried vegetables and bring to the boil, stir occasionally. Cook for 2 minutes. Stir in the scallion. Serve with rice, pasta, or noodles.

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