Sichuan Doubanjiang Ming Prawns

Prep Time: 4 mins| Cook Time: 5 mins| Serves: 2 pax

Ingredients

• 400g large Ming prawns, shell-on deveined
• 2 tbsp doubanjiang (spicy bean paste)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tsp sesame oil
• 1 tsp sugar
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 dried whole red chillies
• 1 tsp Sichuan peppercorns, lightly crushed
• 2 spring onions, cut into batons
• 1.5 tbsp neutral oil (e.g. sunflower or rice bran)

Instructions

1. Mix the sauce
   Mix doubanjiang (spicy bean paste), light soy sauce, Shaoxing rice wine or dry sherry, sesame oil and sugar in a small bowl. Set aside.
2. Bloom the spices
   Heat wok over maximum heat until smoking. Add 1neutral oil (e.g. sunflower or rice bran). Add dried whole red chillies and Sichuan peppercorns, lightly crushed — stir-fry 20 seconds until fragrant.
3. Wok-fry the prawns
   Add large Ming prawns in a single layer. Toss vigorously for 2 minutes on high heat until shells are bright red and slightly charred.
4. Glaze and toss
   Pour sauce over prawns. Toss over high heat for 1m to –1m 30s until sauce clings and caramelises on the shells.
5. Finish with spring onion
   Add spring onions and toss once more. Remove from heat and serve immediately in the wok or a deep bowl.
   
   

Cooking Tips

Doubanjiang is the soul of this dish — don't skip it. Available at most grocery stores. Adjust dried chillies and Sichuan pepper to your heat tolerance. The numbing tingle is the goal!

Suggested Food Pairing