Mark my words when I say that the future will not only be bright but also will be bright red. This is because red is the most auspicious colour in the Chinese culture and with the Chinese New year just round the corner, this is high time to turn up the heat and turn red with some succulent Sichuan style prawn and chowmein.

Chinese New Year: Spicy Sichuan-style prawns & Chow Mein

Chinese New Year: Spicy Sichuan-style prawns & Chow MeinChinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein

Indian food, Italian food, continental and fast food – how long can you ignore the food that is loved and devoured by 1/3rd of the world’s population i.e. the Chinese? 2017 is the Year of the Rooster and the perfect time to boost your Chinese cooking stories.

Pull out the wok, get the sauces and spices lined up to mix the ingredients and chime in to Chinese. Just like “Sichuan” means the “four rivers” (四川) when they meet in the delta in the southern region of China, get ready to mix the four or more elements for this mild and moreish prawn chowmein to immerse yourself while we usher into the festivities of red signs of good luck in the Chinese New Year!

Have a bite and say out loud 新年快乐!(Xin nian kuai le) Happy New Year!!

Chinese New Year: Spicy Sichuan-style prawns & Chow Mein

Sichuan-style Prawns

Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein

Ingredients I Used:

1½ tbsp groundnut oil
2cm piece ginger, finely chopped
2 garlic cloves, coarsely chopped
A bunch (5-6 pieces) of spring onion, finely chopped
250g raw prawns, shelled and de-veined

For the sauce

1 tbsp tomato purée
3 tsp chilli bean sauce
2 tsp Chinese black vinegar or cider vinegar
2 tsp golden caster sugar
2 tsp sesame oil
sliced spring onion, to serve

Lets Cook Now

Step one: Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions.

Step two: Stir-fry for 20 seconds, then add the prawns. Stir-fry for about 1 minute, then add all the sauce ingredients, along with ½ teaspoon salt and ½ teaspoon ground black pepper.

Step three: Continue to stir-fry for another 3 minutes over a high heat. Serve at once, scattered with spring onion.

Chow mein

Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein

Ingredients I Used:

225g egg noodles
1 tablespoon sesame oil, plus 1 teaspoon
100g boneless, skinless chicken breasts, cut into fine shreds
2½ tablespoon groundnut oil
2 garlic cloves, finely chopped
50g Tofu, cut into small cubes
Tri-color belle peppers, 1/2 of each one of them, thinly sliced
2 teaspoon dark soy sauce
1 tablespoon Shaoxing rice wine or dry Sherry
½ teaspoon freshly ground white pepper
½ teaspoon golden caster sugar
a bunch of spring onions (5-6 pieces), finely chopped

For the marinade

2 teaspoon light soy sauce
2 teaspoon Shaoxing rice wine or dry Sherry
1 teaspoon sesame oil
½ teaspoon freshly ground white pepper

Lets Cook Now

Step one: Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp of the sesame oil and set aside.

Step two: Combine the chicken with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 minutes.

Step three: Heat a wok over a high heat. Add 1 tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a bowl.

Step four: Wipe the wok clean. Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 seconds. Then add the belle peppers and spring onions, and stir-fry for about 2 minutes.

Step five: Add the noodles, soy sauces, rice wine or Sherry, white pepper, sugar and 1 teaspoon salt. Stir-fry for 2 minutes. Return the chicken and any juices to the noodle mixture.

Step six: Stir-fry for about 3-4 mins or until the chicken is cooked. Add 1 teaspoon sesame oil and give the mixture a few final stirs. Serve immediately.

Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein Chinese New Year: Spicy Sichuan-style prawns & Chow Mein

Bon appetit!

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Omg the shrimps, that’s insane!

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