- 3/4 cup jasmine rice
- 1 1/2 cups water
- 2 tablespoons finely minced ginger, divided
- 5 cloves of garlic, minced, divided
- 1/2 cup water
- 3 tablespoons sesame oil
- 2 tablespoons tomato paste
- 4 Thai red chiles
- 2 tablespoons soy sauce, divided
- 1 tablespoon palm sugar (or substitute brown sugar)
- 1 teaspoon fish sauce
- 1 tablespoon cornstarch
- 32 medium sized prawns
- 1 teaspoon vegetable oil
- 1/2 cup gai lan (or bok choy or Swiss chard)
- 2 yellow bell peppers, cut into 1-inch thick strips
- 1 1/2 cups bean sprouts
How to make this recipe
To serve, toss the prawns in 1/2 cup of the Szechuan sauce. Divide the rice between the bowls, top with <em>gai lan</em> and prawns. Serve the extra Szechuan sauce on the side.
Meanwhile, add 1 tablespoon of ginger, 3 garlic cloves, water, sesame oil, tomato paste, chiles, 1 tablespoon of soy sauce, palm sugar and fish sauce to a blender and blend on high until completely smooth. Transfer the sauce to a small saucepan. Bring it to a boil then reduce the heat to medium and cook for 5 minutes. In a small glass mix the cornstarch with 1 tablespoon of cold water. Whisk this into the sauce and cook just until it begins to thicken. Remove from the heat.
Bring a large pot of water to a boil. Drop in the prawns and cook for 1-2 minutes, or until they just turn pink. Be careful that you don’t overcook the prawns or they will turn chewy. Drain the prawns and set aside.
Heat the oil in a large frying pan or wok over medium high heat. Add the <em>gai lan</em> and bell pepper and cook, stirring, for 2 minutes. Add the remaining ginger and garlic and cook for 1 minute. Stir in the bean sprouts and the remaining 1 tablespoon of soy sauce and cook for 1 more minute.
To serve, toss the prawns in 1/2 cup of the Szechuan sauce. Divide the rice between the bowls, top with gai lan and prawns. Serve the extra Szechuan sauce on the side.