Family-Friendly Szechuan Prawns
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Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
6
Low
Nutrition per serving
Calories216.5 kcal (11%)
Total Fat6.9 g (10%)
Carbs11.6 g (4%)
Sugars6.3 g (7%)
Protein23.8 g (48%)
Sodium1063.1 mg (53%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
300graw king prawns
peeled, deveined, butterflied
1 Tbspcornflour
2 Tbspwater
cold
1 tsplight soy sauce
salt
2 Tbsptomato ketchup
1 Tbsplight soy sauce
1 Tbspsweet chilli sauce
1 tsprice vinegar
or white wine vinegar
1 tspsugar
75mlchicken stock
or vegetable, or water
1 Tbspoil
sunflower rapeseed
1garlic clove
finely chopped
1 piecefresh ginger
small, finely chopped
2spring onions
sliced
Instructions
Step 1
Prep prawns: Mix cornflour with cold water, soy sauce, and salt to make a light slurry. Toss prawns in it, leave 10 mins.
Step 2
Quick fry: Heat oil in a wok or frying pan. Fry prawns for 1–2 mins until just pink. Remove and set aside.
Step 3
Sauce base: In the same pan, gently fry garlic, ginger, and most of the spring onions (save a little for garnish).
Step 4
Make sauce: Stir in ketchup, soy, sweet chilli sauce, vinegar, sugar, and stock. Simmer 2–3 mins until glossy.
Step 5
Finish: Return prawns to the pan, toss through the sauce for 1–2 mins until coated and cooked.
Step 6
Serve: Garnish with the remaining spring onions.
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