Ching-He Huang served up tasty Sichuan prawns with green beans and tofu on Saturday Kitchen.<\/p>\n
The ingredients for the pickle: 2.5cm piece fresh root ginger, peeled and finely chopped, 1 garlic clove, finely chopped, 2 spring onions, trimmed and finely chopped, 50g dried Chinese wood ear mushrooms, shredded, soaked in warm water for 20 minutes and drained, 100g radishes, trimmed and finely sliced, \u00bd cucumber, sliced into julienne strips, 2 tbsp tamari or low-sodium light soy sauce, 2 tbsp clear rice vinegar, \u00bd tsp chilli bean paste, 1 tbsp toasted sesame oil, 1 tsp chilli oil and small handful fresh coriander leaves, finely chopped.<\/p>\n
For the prawns: 2 tbsp chilli bean paste, 6 tbsp runny honey, 6 tbsp low-sodium light soy sauce, 4 tbsp Shaoxing rice wine, 3 garlic cloves, minced, 2cm piece fresh root ginger, peeled and minced, 6\u20138 large tiger prawns, deveined, head on, tail on and body shell removed, 1\u20132 tbsp rapeseed oil, 1 onion, cut into half-moon slices, 1 green chilli, seeds removed and finely chopped, large handful long dried chillies, 2 celery sticks, sliced on the diagonal into 2.5cm pieces, pinch Chinese five-spice powder, 1\u20132 tbsp Chinkiang black rice vinegar or balsamic vinegar
\n1 tsp chilli oil, handful roasted peanuts, left whole, small handful fresh coriander stems and leaves, roughly chopped, to garnish and freshly steamed jasmine rice, to serve.<\/p>\n
For the green beans and tofu: 1 tbsp rapeseed oil, 2.5cm piece fresh root ginger, peeled and grated, 1 tsp dry-toasted and ground Sichuan peppercorns, 1 red chilli, seeds removed and finely chopped, 200g French beans, trimmed and sliced into 5mm rounds, 1\u20132 tbsp lemon juice, 1\u20132 tbsp clear rice vinegar or cider vinegar, 1\u20132 tbsp low-sodium light soy sauce, 1 tbsp chilli oil, 1 tsp toasted sesame oil, 200g ready-to-eat, firm silken tofu, drained and sliced into 1cm\/\u00bdin cubes, chilled for 20 minutes and served as one block and small handful fresh coriander (stems and leaves), finely chopped, to garnish.<\/p>\n