Name: Szechaun prawns with sugar snap peas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Prawns with sugar snap peas; 1 tablespoon cornflour; 1 egg white; 2 tablespoon water; 1/2 teaspoon salt; 500 gram green prawns, peeled, deveined; 1/3 cup (80ml) peanut or rice bran oil; 200 gram sugar snap peas; 1 green onion, finely chopped; 1 teaspoon finely chopped ginger; steamed rice, to serve; green tea, to serve; Szechuan sauce; 1 tablespoon light soy sauce; 1 tablespoon chinese rice wine; 1 tablespoon chilli bean paste; 1 tablespoon tomato sauce; 1/2 teaspoon sesame oil

Szechaun prawns with sugar snap peas

Crispy, tender prawns are tossed with a spicy, fragrant Szechaun sauce in this tasty Asian stir-fry.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

Prawns with sugar snap peas

1 tablespoon cornflour

1 egg white

2 tablespoon water

1/2 teaspoon salt

500 gram green prawns, peeled, deveined

1/3 cup (80ml) peanut or rice bran oil

200 gram sugar snap peas

1 green onion, finely chopped

1 teaspoon finely chopped ginger

steamed rice, to serve

green tea, to serve

Szechuan sauce

1 tablespoon light soy sauce

1 tablespoon chinese rice wine

1 tablespoon chilli bean paste

1 tablespoon tomato sauce

1/2 teaspoon sesame oil

Method

Szechuan prawns with sugar snap peas

1.Combine cornflour, egg white, water and salt. Add prawn; toss to coat. Set aside 10 minutes.

2.To make Szechuan sauce: combine all ingredients.

3.Heat half of the peanut oil in a wok on high. Stir-fry sugar snap peas 2 minutes, until bright green. Remove; set aside.

4.Cook prawns in remaining oil for 2 minutes, until opaque. Remove.

5.Stir-fry onion and ginger for 10 seconds. Return prawns with sauce; stir-fry 30 seconds. Toss through sugar snap peas. Serve with rice and green tea.

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Ingredients

Method

Szechuan prawns with sugar snap peas

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