Sichuan Chilli Prawns

A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 10 minutes
Cooking time 15 minutes


½ cup Squeaky Gate Extra Virgin Olive Oil
2cm piece ginger, finely chopped
2 garlic cloves, coarsely chopped
1 spring onion, finely chopped
1 tbsp tomato purée
3 tsp chilli bean paste
2 tsp rice vinegar
2 tsp caster sugar
1 tsp Szechuan peppercorns, ground
450g raw prawns, shelled and de-veined

To serve: handful coriander leaves, sliced spring onion


Heat a wok over a high heat. Add the EVOO and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for about 1 min, then add all the sauce ingredients and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat.

Turn off the wok and allow it to cool slightly then add the prawn, they will confit in the sauce in 2-3 minutes. Serve, scattered with the coriander and spring onion.


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