The Szechuan province of China is famous for its hot and spicy cuisine, as Andy Lassetter at Cocoon demonstrates for Taste of London. Read our interview with Andy.
1. Heat half the sesame oil in a wok and stir-fry half the spring onions, ginger, garlic and chilli bean paste.
2. Add the wine, light soy sauce and chicken stock and bring to the boil. Add the sugar to taste. Lastly, add the coriander and the rest of the chopped spring onion. Reserve the sauce until required.
3. Pour the rest of the oil into a wok, add the prawns and stir-fry until pink and firm. Add the sauce and cook for 2 minutes. Present on a plate with deep-fried basil and blackened beans.
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Recipe © courtesy of Andy Lassetter at Cocoon
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