Sichuan pepper, shiitake mushroom and garlic prawns
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat the oil in a wok, add the onion and stir fry for three minutes.
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Add the mushrooms, garlic, lemongrass and Sichuan pepper. Stir fry for two minutes.
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Add the prawns and stir fry until just turning pink.
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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.
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
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