Szechuan Prawns

This Szechuan Prawns recipe is a true standout, bursting with vibrant flavors that will transport your taste buds straight to the heart of China. The combination of succulent prawns and a spicy, aromatic sauce creates an unforgettable dish that’s perfect for any occasion. With a little preparation, you’ll have a delightful meal that’s both satisfying and exciting to share with family and friends.

1. 1

   First prepare the Chinese Chicken Stock (makes 1.75 litres (58fl oz/7 cups): Place all ingredients in a large saucepan and bring to the boil.

2. 2

   Skim.

3. 3

   Reduce heat so liquid simmers, cover gently and cook for 3 hours.

4. 4

   Pour into a sieve lined with muslin, placed over a large bowl.

5. 5

   Leave to cool completely.

6. 6

   Store, covered, in the refrigerator or freeze in convenient quantities.

7. 7

   Then for the Szechuan prawns: Bring a large saucepan of salted water to the boil, add prawns, boil for 1 minute then drain.

8. 8

   In a wok, heat oil, garlic and chilli and stir-fry for 30 seconds.

9. 9

   Add chilli sauce and stir for 3 minutes.

10. 10

    In a small bowl, mix together cornflour (cornstarch), stock, sugar and salt until smooth, then stir into the wok.

11. 11

    Bring to the boil, stirring, then simmer until sauce is thick.

12. 12

    Add prawns and gently heat through for about 2 minutes.

13. 13

    Enjoy your meal!