Sichuan prawns with green beans and tofu recipe
To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves.To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems.Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice.