A delish recipe from our friends at Farm to Fork
Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients
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
Method
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.