Chinese is one of my all time favourites so here is a tasty little prawn dish, made distinctive with its sweet n salty sauce, dried chillies and peanuts- it is so quick to make and cheaper + healthier than the take away alternative. You can always use chicken too. If you are, I would marinate it in a little honey, vinegar (shaoxing if you have) and light soy sauce- then cook first fully in the wok in some oil before continuing the recipe (as it takes longer to cook than the prawns).
Ingredients: (serves 4)
For the sauce:
- 2 tablespoons soy sauce (dark, if possible)
- 2 tablespoons sweet soy sauce, (called Kecap Manis but just add extra soy sauce if you can’t get this)
- 1/2 tsp cornflour
- 1 teaspoon sesame oil
- Sprinkle of white pepper (use black if you do not have this)
- A few crushed Sichuan peppercorns if you can find them
- 2 tbsp Chinese black vinegar (if you do not have this use 1 tbsp balsamic vinegar and 1 tbsp rice wine vinegar/ white wine vinegar)
- 1 tbsp sugar or agave nectar (healthier)
- 1 tbsp sriracha hot sauce
For the stir fry:
- 7 garlic cloves, chopped (sounds a lot but makes it v tasty)
- 1 inch ginger, shredded
- A handful of dried red chillies
- 2 white onions, chopped into large pieces
- 3 peppers, I used 2 green and one red, chopped into large pieces
- Handful of spring onions, cut into large pieces
- 500g raw king prawns (can use tofu or chicken too)
- Handful of roasted peanuts
- Sesame seeds (for garnish)
- Mix the sauce ingredients together in a bowl.
- Heat a wok or large frying pan until hot. Add 2 tbsp oil and throw in the garlic and ginger. Fry for a few seconds until fragrant.
- Add in the dried chillies, onions and peppers and stir fry for a few minutes to get soft.
- Add the spring onions, prawns and peanuts.
- When the prawns have nearly turned pink, add in the sauce.
- Fry for a few more minutes.
- Sprinkle over sesame seeds.
- Serve with steamed rice.