Stir Fried Prawns in Chilli Bean Sauce
Spice up your dinner routine with this vibrant Stir Fried Prawns in Chilli Bean Sauce, a quick and flavorful dish that’s ready in just 25 minutes! Succulent prawns are perfectly cooked and enrobed in a bold, umami-rich sauce made from authentic Doubanjiang (chilli bean sauce), soy sauce, and a hint of Shaoxing rice wine. Infused with the aromatic warmth of garlic and ginger, this dish is finished with fresh spring onions for a touch of color and crunch. The velvety sauce, thickened with a simple cornstarch slurry, clings beautifully to the prawns, creating a dish that pairs wonderfully with steamed rice or noodles. Perfect for a speedy weeknight dinner or a crowd-pleasing centerpiece, this recipe brings the zing of Sichuan-inspired flavors straight to your table.
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Recipe Information
Ingredients
- 400 grams Raw prawns (peeled and deveined)
- 2 tablespoons Chilli bean sauce (Doubanjiang)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 stalks Spring onions (sliced)
- 1 tablespoon Soy sauce
- 1 tablespoon Rice wine (e.g., Shaoxing wine)
- 1 teaspoon Sugar
- 2 tablespoons Cooking oil (e.g., vegetable or peanut oil)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
Instructions
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
Clean and pat dry the prawns. Lightly season them with salt for added flavor.
Heat a wok or large frying pan over medium-high heat, then add the cooking oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the prawns to the wok and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove the prawns from the wok and set aside.
In the same wok, add the chilli bean sauce, soy sauce, rice wine, and sugar. Stir well to combine and cook for 1 minute to release the flavors.
Return the prawns to the wok and toss them in the sauce to coat evenly.
Add the cornstarch slurry to the wok and stir until the sauce thickens slightly.
Sprinkle the sliced spring onions over the dish and give it one final toss to combine.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
