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Chinese Takeaway Style King Prawn With Szechuan Sauce Recipe
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King Prawn with Szechuan Sauce (Chinese Takeaway Style)

Make a hot and spicy Chinese takeaway classic at home with this king prawn with Szechuan sauce recipe.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword Szechuan sauce, king prawn
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

King Prawns

  • 9 fresh raw king prawns
  • pinch sea salt
  • pinch MSG
  • pinch white pepper
  • dash rice wine
  • dash sesame oil

Sauce

  • 1 1/2 tablespoons hot bean sauce
  • 1 1/2 tablespoons tomato ketchup
  • 1 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon dark soy sauce
  • 1 teaspoon hoisin sauce
  • 1/4 teaspoon caster sugar
  • pinch white pepper

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/4 onion, sliced
  • 1/4 green pepper, deseeded and roughly chopped
  • 1/4 carrot, thinly sliced
  • 1 handful tinned bamboo shoots, rinsed and drained (about 30g)
  • 1 handful tinned water chestnuts, rinsed and drained (about 30g)
  • pinch sea salt
  • 1/4 teaspoon MSG
  • 1 tablespoon chopped garlic in oil
  • 1/4 teaspoon crushed dried chilli flakes
  • 200 millilitres light chicken stock
  • 1 teaspoon potato starch, mixed with 2 tablespoons water
  • 1 spring onion, sliced
  • 1 teaspoon rice wine
  • 1 red chilli, sliced

Instructions

King Prawns

  • Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.

Sauce

  • In a bowl, add 1 1/2 tablespoons hot bean sauce, 1 1/2 tablespoons tomato ketchup, 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, 1/4 teaspoon dark soy sauce, 1 teaspoon hoisin sauce, 1/4 teaspoon caster sugar and pinch white pepper. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/4 onion, sliced, the seasoned king prawns, 1/4 green pepper, deseeded and roughly chopped, 1/4 carrot, thinly sliced, 1 handful tinned bamboo shoots, rinsed and drained (about 30g) and 1 handful tinned water chestnuts, rinsed and drained (about 30g). Stir fry for 1-2 minutes until the prawns just begin to change colour. Add pinch sea salt, 1/4 teaspoon MSG, 1 tablespoon chopped garlic in oil and 1/4 teaspoon crushed dried chilli flakes and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
  • Slowly add 1 teaspoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced, 1 teaspoon rice wine, and 1 red chilli, sliced. Mix well once more and serve.