This month’s recipe is a Japanese re-interpretation of the Classic Szechuan dish; prawns in chilli sauce. The original Chinese regional dish is very hot and spicy but this version has been made more suited to wider Japanese tasted by adding in ketchup and other ingredients to soften some of that spice. It is currently extremely popular in Japan.
This dish would traditionally be prepared by first de-shelling the prawns and then cooking them in sauce mixed from ingredients such as ginger, ketchup and Chinese broad bean chilli paste, but the version introduced here uses convenient, pre-prepared sauce that already contains all the spices and seasonings needed.
You can make delicious prawns in a chilli sauce easily and simlpy, wit the only things that need to be prepared being the prawns and spring onions.
1 bag of chilli sauce mix
250 grams of shelled prawns
half spring onion
3 tablespoon of cooking oil
How to prepare:
1. Remove the shells from the prawns (except for the tail)
2. Chop the spring onion
3. Fry the prawns in a pre-oiled pan
4. Dissolve the sauce mix in water and add it to the prawns, stirring well
5. Add in the spring onions and continue to try on a low heat until thoroughly warmed through
Copyright Japan Centre/Yuko Fujiwara