Ken Hom's Sichuan prawns in chilli sauce recipe

• 450 g (15.9oz) uncooked prawns
• 1.5 tbsp groundnut oil
• 2 tsp finely chopped fresh ginger
• 2 tsp finely chopped garlic
• 2 tbsp finely chopped spring onions
• 1 cup spring onions, sliced lengthways
• 1 tbsp tomato puree
• 2 tsp chilli bean sauce
• 1 tsp Chinese black vinegar or cider vinegar
• 1 tsp sugar
• 2 tsp sesame oil
• 1 pinch salt and black pepper

1. Spring onions, sliced lengthways.
2. If required, peel the prawns and, if you are using large uncooked ones, cut them down the back and remove the fine digestive cord.
3. Wash them and pat them dry with kitchen paper.
4. Heat a wok or a large frying-pan over a high heat until it is hot.
5. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions.
6. Stir-fry for 20 seconds and then add the prawns.
7. Stir-fry the prawns for about 1 minute.
8. Add the sauce ingredients, season with 1/2 teaspoon each of salt and black pepper and continue to stir-fry for another 3-5 minutes over a high heat.
9. Garnish with the spring onions and serve at once.

prawns, oil, fresh ginger, garlic, spring onions, spring onions, tomato puree, chilli bean sauce, black vinegar, sugar, sesame oil, salt

Taken from www.lovefood.com/guide/recipes/19633/ken-homs-sichuan-prawns-in-chilli-sauce-recipe (may not work)