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Szechuan prawns with sugar snap peas recipe

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Created by Suzanne Gibbs

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Photography: Joshua Dasey

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 15 minutes
Course: Main

Ingredients

1 tablespoon cornflour
1 eggwhite
500g green prawns, peeled, deveined
1/3 cup (80ml) peanut or rice bran oil
200g sugar snap peas or snow peas
1 green onion (shallot), finely chopped
1 teaspoon finely chopped ginger
steamed rice, green tea, to serve

Szechuan sauce
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
1 tablespoon chilli bean paste
1 tablespoon tomato sauce
½ teaspoon sesame oil

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Preparation

Combine cornflour, eggwhite, 2 tablespoons water and ½ teaspoon salt. Add prawns, toss to coat and set aside for 10 minutes. To make Szechuan sauce, combine all ingredients.

Heat half of oil in a wok on high. Stir-fry sugar snap peas for 2 minutes, until bright green. Remove and set aside.

Cook prawns in remaining oil for 2 minutes, until opaque. Remove. Stir-fry onion and ginger for 10 seconds. Return prawns with Szechuan sauce and stir-fry for 30 seconds. Toss through sugar snap peas.

Serve with rice and green tea.

If you enjoyed this Szechuan prawns with sugar snap peas recipe then browse more Chinese recipes, Modern Asian recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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1.	Harry's Singapore Chilli Crab		Sydney
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10.	Phuket		Glenelg

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