Sichuan-style Chinese cuisine is famous for its peppery heat — this seafood stir-fry is fresh and aromatic but still mild enough for kids.
Ingredients
- 1 tablespoon cornflour
- 1 egg white, lightly whisked
- 2 tablespoons cold water
- 500g frozen peeled green prawns, thawed
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon Lee Kum Kee Chili Garlic Sauce
- 2 tablespoons tomato sauce
- 2 tablespoons peanut oil
- 1 red capsicum, halved, seeded, thinly sliced
- 115g punnet fresh baby corn, halved lengthways
- 150g snow peas, trimmed
- 3 shallots, trimmed, cut into 4cm lengths
- 2 tablespoons cold water, extra
- Steamed white rice, to serve
Method
- Step 1Combine the cornflour, egg white and water in a bowl. Add the prawns. Toss to coat. Set aside for 10 minutes to stand.
- Step 2Meanwhile, combine the soy sauce, sherry, chilli garlic sauce and tomato sauce in a small jug.
- Step 3Heat a wok over high heat. Add half the oil and heat until smoking. Stir-fry the prawns, in batches, for 3-4 minutes or until the prawns change colour. Transfer to a plate. Heat the remaining oil in the wok over medium-high heat. Stir-fry the capsicum and corn for 5 minutes or until just tender. Add the snow peas, shallot and extra water. Stir-fry for 3 minutes or until tender crisp. Add the soy sauce mixture and prawns. Stir-fry until heated through. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1079 kj
Energy
10g
Fat Total
2g
Saturated Fat
3g
Fibre
29g
Protein
186mg
Cholesterol
1444.64mg
Sodium
6g
Carbs (sugar)
9g
Carbs (total)
Notes
Cook’s tip: Use an oil with a high smoking point for stir-frying, such as peanut oil or vegetable oil.
With a twist: Prawn san choy bow: Omit the snow peas. Divide the prawn mixture among iceberg lettuce cups. Serve with steamed rice, if desired.
Sichuan beef & asparagus stir-fry: Replace the prawns with thinly sliced beef scotch fillet. Replace the snow peas with 1 bunch asparagus, woody ends trimmed, cut into thirds diagonally. Stir-fry the beef, in batches, for 2 minutes in step 3.
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Australian Good Taste