Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, szechuan prawns. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Szechuan Prawns is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Szechuan Prawns is something that I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook szechuan prawns using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Szechuan Prawns:
- Take 500 g peeled and deveined prawns
- Get 2 tsp Sichuan peppercorns
- Get 5 spring onions, chopped (i didn't have any)
- Make ready 1 cup plain flour
- Take Vegetable oil for shallow frying
- Make ready 6 garlic cloves, cut into thin strips
- Get 5 cm ginger, peeled and sliced into thin strips
- Prepare 1-2 red chillies, julienned, optional
- Prepare Marinade
- Get 2 tbsp light soy sauce
- Prepare 1 tsp sesame oil
- Make ready Stir-fry sauce
- Take 2 tbsp light soy sauce
- Make ready 2 tbsp rice vinegar
- Get 1 tsp sugar
- Prepare 2 tbsp sriracha sauce
Toss until well combined and heated through. Grilled Prawns with Sichuan Peppercorn Salt. If you haven't tried Sichuan or Szechuan Peppercorn (SZP) (it's spelled both ways) before, it's really not a peppercorn at all, but rather a berry from an. Shrimp sizzling rice soup, fried prawns and crab Rangoon, honey walnut prawns, scallops with mixed vegetables, shrimp fried rice.
Instructions to make Szechuan Prawns:
- Combine the prawns with the marinade ingredients. Set aside.
- Dry roast Sichuan peppercorns till fragrant then transfer them into a mortar and pestle to grind them to a fine powder. Set aside.
- In a small bowl, combine the ingredients for the stir-fry sauce - Pour 1 tbsp vegetable oil into a large non-stick frying pan. Heat the pan over high heat. Coat the prawns in the flour, shake off any excess flour and then carefully place each prawn into the oil. Cook for about 2-3 minutes each side or golden brown. Drain on paper towel.
- Discard the oil from the pan and clean it. Return it to medium-high heat. Add 1 tbsp of vegetable oil and then add the garlic, ginger and chillies. Saute until fragrant then sprinkle the ground Sichuan peppercorns. Mix through then add the stir-fry sauce and toss until well combined, thick and sticky. - Pour onto the prawn pieces. Scatter the spring onions and serve straight away.
Sichuan cuisine, Szechwan cuisine or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. What makes Sichuan (Szechuan) cuisine so special? Hot, humid climates like Sichuan province call for food that is both hot and highly spiced. But that's not the only reason.
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