Jono & Jules do food & wine

This is a delicious Chinese dish but definitely for chilli lovers as its not lacking in fiery heat. Serve with rice to serve 2 or with other dishes to serve 4.

Wine Suggestion: The heat will effect most wines so be careful with your choice here. Our choice was from Alsace, the Zind Humbrecht Pinot Gris Calcaire 2009 which had a  natural sweetness and a range of spices that really added to the dish.

Spicy Sichuan-style prawns – serves 4

• 1½ tbsp groundnut oil
• 2cm ginger, finely chopped
• 2 garlic cloves, coarsely chopped
• 1 scallion, finely chopped
• 450g raw prawns, shelled and de-veined

FOR THE SAUCE:

• 1 tbsp tomato purée
• 3 tsp chilli bean paste (buy in an Asian supermarket)
• 2 tsp Chinese black vinegar or cider vinegar
• 2 tsp golden caster sugar
• 2 tsp sesame oil
• ½ tsp salt
• ½ tsp fresh ground black pepper
• handful of coriander leaves and sliced scallion, to serve

Heat a wok or large frying pan over a high heat.

Add the groundnut oil and wait until very hot and slightly smoking, then add the ginger, garlic & scallions. Stir-fry for 20 seconds, then add the prawns and stir-fry for 1 minute. Add the sauce ingredients with the salt and pepper and continue to stir-fry for 3 minutes over a high heat.

Serve immediately sprinkled with the coriander & scallions.

(Original recipe by Ken Hom IN: BBC Good Food Magazine, February 2015.)