Chongqing-style spicy prawns
- 2 garlic cloves, minced - 1 red chilli, thinly sliced
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 red chilli, thinly sliced
- ½ -1 tsp chilli flakes
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- 300 g prawns, peeled, deveined, patted dry with paper towel
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ lemon, juiced (or lime)
- 1 tbsp finely chopped spring onion or coriander, to serve
- Heat the oil in a large frying pan over medium heat. Add the garlic and sliced chilli and sauté until fragrant. Sprinkle in the chilli flakes, cumin and paprika and cook, stirring quickly – taking care not to burn the spices.
- Add the prawns to the pan and stir-fry for a further 2-3 minutes, or until they turn pink and begin to curl. Season with soy sauce, oyster sauce and sugar, tossing gently to coat.
- Remove from the heat, then finish with a squeeze of lemon (or lime) juice. Toss gently, then remove to a large serving plate and sprinkle with spring onion (or coriander).
- 300 g prawns, peeled, deveined, patted dry with paper towel - ½ lemon, juiced (or lime) - 1 tbsp finely chopped spring onion or coriander, to serve
- Heat the oil in a large frying pan over medium heat. Add the garlic and sliced chilli and sauté until fragrant.
Sprinkle in the chilli flakes, cumin and paprika and cook, stirring quickly – taking care not to burn the spices. - Add the prawns to the pan and stir-fry for a further 2-3 minutes, or until they turn pink and begin to curl. Season with soy sauce, oyster sauce and sugar, tossing gently to coat.
- Remove from the heat, then finish with a squeeze of lemon (or lime) juice. Toss gently, then remove to a large serving plate and sprinkle with spring onion (or coriander).
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
