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At a glanceA hot Chinese dish with a chilli heat, refreshing ginger flavours and warm, rounded aromas of garlic. With an aroma typical of the Orients, this dish provides not only a lovely Chinese meal, but an aromatic atmosphere to match.Cooking instructions1 Packet Szechuan Chili Ginger Garlic Stir Fry SpicePaste, 450g (1 lb) Shelled prawns, 2 tsp Corn starch or corn flour, 2-3 tbsp Vegetable oil, Spring onions, cut into 2.5 cm (1inch) length as garnish1. Mix the cornstarch with prawns until smooth. 2. Heat oil in non-stick wok or pan on Medium-High heat. Add prawns and stir fry for 1 minute. 3. . Lower heat. Add SpicePaste and stir fry for 3-5 minutes or until cooked. Garnish and serve hot. Variations a) You may replace prawns with squid, scallops, mussels, crabmeat, fish fillet or meat. b) You may stir fry a combination of 450g (1 lb) tofu and aubergine or use seasonal vegetables of your choice. Asian Home Gourmet SpicePastes© are different from dehydrated and powdered mixes. They chop and grind fresh herbs and spices together until their juices and natural oils form a paste. | Ingredients
Weight: 50g Health May contain traces of protein from soya and maize, wheat, fish, crustaceans, molluscs, peanuts and tree nuts, dairy, mustard and sesame |
