Sichuan pepper, shiitake mushroom and garlic prawns
By Paul Rankin
From Ready Steady Cook
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
Method
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.
