Ken Hom's Sichuan prawns in chilli sauce recipe
Sichuan cooking is popular throughout China. I can see why - next to Cantonese, it is one of my favourite culinary regions of Chinese cookery.
Ingredients
- 450 g uncooked prawns
- 1.5 tbsp groundnut oil
- 2 tsp finely chopped fresh ginger
- 2 tsp finely chopped garlic
- 2 tbsp finely chopped spring onions
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