Best 2 Stir Fried Prawns In Chilli Bean Sauce Recipes

**Stir-fried Prawns in Chili Bean Sauce: A Culinary Delight of Savory Flavors and Vibrant Colors**

Indulge in the tantalizing flavors of stir-fried prawns in chili bean sauce, a classic dish that captivates the senses with its harmonious blend of savory, spicy, and sweet notes. This delectable dish is a testament to the culinary artistry of Chinese cuisine, where fresh, succulent prawns are coated in a rich, aromatic sauce made from fermented chili beans, ginger, garlic, and a touch of sweetness from honey. The result is a symphony of flavors that dances on the palate, leaving you craving more. This article presents two variations of this beloved dish – a traditional recipe that stays true to its roots and a modernized version that incorporates a few contemporary twists. Both recipes promise an unforgettable dining experience, whether you're a seasoned wok master or a home cook seeking culinary adventures.

Here are our top 2 tried and tested recipes!

SPICY SICHUAN-STYLE PRAWNS

Spicy Sichuan-style prawns image

Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish

Provided by Ken Hom

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

Ingredients

1 ½ tbsp groundnut oil
2cm piece ginger , finely chopped
2 garlic cloves , coarsely chopped
1 spring onion , finely chopped
450g raw prawns , shelled and de-veined
1 tbsp tomato purée
3 tsp chilli bean sauce
2 tsp Chinese black vinegar or cider vinegar
2 tsp golden caster sugar
2 tsp sesame oil
handful coriander leaves, to serve
sliced spring onion , to serve

Steps:

Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 20 grams protein, Sodium 1.1 milligram of sodium

THAI PRAWN, GINGER & SPRING ONION STIR-FRY

Thai prawn, ginger & spring onion stir-fry image

This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 16

Ingredients

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced, then shredded
8 spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Steps:

Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium

Tips:

Use fresh prawns: Fresh prawns have a sweeter taste and a more tender texture than frozen prawns.
Devein and clean the prawns: Deveining the prawns removes the digestive tract, which can be gritty and unpleasant to eat. To devein a prawn, use a sharp knife to make a shallow incision along the back of the prawn, then use your fingers to pull out the digestive tract.
Marinate the prawns: Marinating the prawns in a mixture of soy sauce, rice wine, and cornstarch helps to tenderize the prawns and add flavor.
Use a hot wok: A hot wok is essential for stir-frying. The high heat helps to sear the prawns and vegetables, giving them a slightly charred flavor.
Stir-fry in batches: If you are cooking a large amount of prawns, stir-fry them in batches so that they do not overcrowd the wok. Overcrowding the wok will prevent the prawns from cooking evenly.
Add the sauce at the end: Adding the sauce at the end of the cooking process helps to prevent the prawns from becoming tough.

Conclusion:

Stir-fried prawns in chili bean sauce is a quick and easy dish that is perfect for a weeknight meal. The prawns are tender and juicy, and the sauce is flavorful and slightly spicy. This dish can be served with rice, noodles, or vegetables.

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