SICHUAN PEPPER, SHIITAKE MUSHROOM AND GARLIC PRAWNS
Ingredients
- 1 tbsp vegetable oil
- ½ onion
- finely sliced
- 4 shiitake mushrooms
- sliced
- 1 garlic clove
- chopped
- 1 lemongrass stalk
- outer layers removed
- finely sliced
- 1 tsp Sichuan pepper
- toasted
- 5 raw tiger prawns
- peeled
- 4 cherry tomatoes
- halved
- 40g/1½oz canned bamboo shoots
- drained
- 1 lime
- juice only
- 1 finger lime
- seeds only (optional)
- 1 tbsp chopped fresh chives
Directions
- Heat the oil in a wok
- add the onion and stir fry for three minutes.
- Add the mushrooms
- garlic
- lemongrass and Sichuan pepper. Stir fry for two minutes.
- Add the prawns and stir fry until just turning pink.
- Add the halved tomatoes
- bamboo shoots
- lime juice
- finger lime seeds (if using) and chives. Stir fry for one minute. Spoon into a bowl and serve.
