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    Ching He Huang’s Sichuan sweet & sour prawns

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    Ching He Huang’s Sichuan sweet & sour prawns

    This is a version of the Northern Chinese dish Guō Bāo Ròu, which coats the prawns in potato flour, before layering on a sweet and sour paste which is absorbed by the coating to make a deliciously sweet and sour crispy coating. 

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    For the sauce:

    2 tsp cornflour

    5 tbsp Heinz tomato ketchup

    1 tbsp soft brown sugar

    1 tbsp soy sauce

     

    For the prawns:

    1 medium egg, beaten

    100g cornflour

    Groundnut oil, for deep frying, plus 1 tablespoon

    12 large raw tiger prawns, head and shell off, tail on, and deveined  

    1 tbsp Sichuan peppercorns

    5 cloves garlic, finely chopped

    2.5 cm root ginger, peeled and grated

    2 medium red chillies, deseeded and finely chopped

    1 tbsp lime juice

    2 salad onions, chopped at an angle into 2.5cm pieces

    1 small handful of fresh coriander, finely chopped 

    Method

    1. Combine all the ingredients for the sauce with 200 ml hot water in a heatproof jug and set aside.

    2. For the prawns: put the egg, cornflour and about 1-2 tablespoons of water into a bowl and mix to make a batter.

    3. Heat the groundnut oil in a wok set over a high heat.  Dip each prawn into the batter, and fry in the hot oil until golden – it’s best to do this in batches. Drain on absorbent kitchen paper.

    5. Heat a small wok or pan over a high heat and when hot add the peppercorns and toast for 1 minute, crush in a pestle and mortar. Add 1 tbsp oil to the pan. As soon as the oil starts to smoke, add the Sichuan peppercorns, garlic, ginger and chillies, stir fry for a few more seconds.

    6. Add the sauce you made earlier to the stir-fry pan and bring to the boil. Stir in the lime juice, salad onions and coriander and remove from the heat and coat over the prawns. Serve with rice - egg-fried rice makes a good match.

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    Recipe © Ching He Huang

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