Enjoy the mouthwatering “Sichuan Pepper Prawns”, which skillfully combines straightforward cooking with powerful flavours.
Prepare for a flavour explosion that goes beyond the usual. This seafood dish receives a distinctive and thrilling twist from the Sichuan pepper, which is famous for its numbing and citrusy flavours. But don’t stop there; if you’re feeling bold and daring, feel free to add additional chilli to the mixture to let the fire out!
How to Make Sichuan Pepper Prawns
Prep Time
30 to 45 minutes
Cook Time
15 minutes
Servings
3 to 4
Preparation
Main Ingredients
500 g prawns
3 or more dried red chillies, soaked and chopped
4 cloves garlic, minced
1 inch ginger, minced
2 tbsp cooking oil
Seasonings
1 tbsp Sichuan peppercorn
1 tsp salt
1 tsp sugar
1 tsp sesame oil
Steps
- Soak dried chillies in hot water. Set aside.
- Mince garlic. Set aside.
- Mince about 1 inch of ginger. Set aside.
- On low-heat, toast Sichuan peppercorns until fragrance.
- Crush peppercorns with a food processor or mortar and pestle. Set aside.
- Chop soaked dried chillies. Set aside.
- Carefully clean, devein and pat dry the prawns.
- Heat cooking oil on medium-heat.
- Add prawns. Cook for about a minute or two on each side.
- Add ginger, garlic and chillies. Stir-fry for about a minute or until all ingredients are aromatic.
- Add Sichuan pepper and salt. Stir-fry until all the prawns are coated with the Sichuan pepper.
- Add sugar and stir-fry until dissolved.
- Finally, add sesame oil and continue to stir-fry for about 15 seconds.
- Plate and serve. Enjoy!
