Spicy Sichuan-style prawns

• groundnut oil1 ½ tbsp tbsp
• piece ginger↗2cm cm

  finely chopped

• garlic cloves↗2

  coarsely chopped

• spring onion↗1

  finely chopped

• raw prawns↗450g g

  shelled and de-veined

• tomato purée↗1 tbsp tbsp
• chilli bean sauce3 tsp tsp
• Chinese black vinegar or cider vinegar↗2 tsp tsp
• golden caster sugar↗2 tsp tsp
• sesame oil↗2 tsp tsp
• corianderhandful handful

  leaves, to serve

• sliced spring onion

  to serve

Step-by-step instructions

1. 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.