with chef Nguyễn Kim Lan of Pan Pacific Hanoi

Szechuan is a Chinese cuisine style that has bold and spicy flavours with a touch of sweetness. Using the most flavourful Szechuan spices, the recipe has a unique taste which makes it a classic and delectable dish.

Szechuan Style Stir-fried Tiger Prawns

Ingredients:

• Tiger prawns: 500g, peeled and rinsed with salt water
• Asparagus: 100g, cut into bite-sized pieces
• Onions: 100g, cut into thick pieces
• Chili peppers: 10g, remove seeds and cut into pieces on the diagonal
• Wood ear mushrooms: 20gr, cut into thirds
• Spring onions (white parts): 30gr, cut into bite-sized pieces
• Garlic: a few cloves, peeled and minced
• Coriander leaves: 1gr, for garnish
• Cooking oil: 100ml

For the sauce:

• Chili sauce: 5g
• Chicken powder: 5g
• Sugar: 5g
• Oyster sauce: 2g
• Shaoxing wine: 10ml
• Sesame oil: 5ml
• Tapioca starch: 5g, dissolve with a little water

chef Nguyễn Kim Lan

 Preparation:

• Cook tiger prawns in boiled water until they turn pink, then drain. Heat cooking oil in a pan, add tiger prawns and stir quickly until they are curled. Pour prawns onto a plate and set aside.
• Stir-fry minced garlic in heated cooking oil until fragrant, add asparagus, onions, chili pepper, chili sauce, wood-ear mushroom and toss well. Pour in a little water and Shaoxing wine, then add tiger prawns.
• Season with chicken powder, sugar and oyster sauce to taste. Add white parts of spring onions, then pour in tapioca starch mixture, toss well until the sauce thickens.
• Drizzle over sesame oil, and transfer onto a plate and garnish with coriander leaves.

You can enjoy  the dish at Ming Restaurant in the Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: +84 24 3823 8888.