Braised Prawns Szechuan Style recipes

Ingredients

• 300g uncooked and unpeeled king prawns with heads still attached
• oil
• 1 1/2 tablespoons chili bean paste (toban jiang)
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon garlic, finely chopped
• 1 tablespoon rice wine
• 1 tablespoon light soy sauce
• 1/2 teaspoon sugar
• About 115ml stock (I use water instead since the bean paste is quite salty)
• 1 teaspoon rice vinegar
• 1 tablespoon spring onion, chopped
• cilantro leaves

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