These prawns are just amazing. If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.
Feel like pairing this with another seafood dish from Sichuan, Spicy Sichuan Fish Recipe with Sweet and Sour Flavors
Here’s another Sichuan classic, Kung Pao Chicken- Authentic Sichuan Recipe
And one of my Chinese favorites, Easy Sichuan Chicken: The Chinese Secret to Perfectly Tender Chicken
The famous tofu dish, MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors
And a fantastic Chinese take away dish, Quick Singapore-style Stir-fried Noodles
Or Vietnam’s famous garlic noodles, super easy to prepare, Vietnamese Garlic Noodles: A San Francisco Classic
Check out my go to favorites when I can’t decide on dinner, My Favorite Recipes
When I want a spicy food fix, this is the perfect dish. The interplay between the ingredients is classic Sichuan. Additionally, I like the simplicity of this recipe as the marinade becomes your sauce.
A tip on cooking shrimp:
Shrimp cook very quickly. Here’s the rule, when they curl and start to change color they are done.
It’s well worth searching out the Sichuan peppercorns, as they add a an authentic flavor that really can’t be substituted. They are not particularly spicy, but give a tingling mouthfeel that is very unique. They are best ground fresh and it’s the perfect place to use your spice grinder.
As I’ve mentioned before I have two coffee grinders and one is exclusively used for grinding whole spices. The white one for spices and black one for coffee beans. They are both well over 20 years old, so they were a good investment.
Ingredients:
3/4 lb raw peeled Prawns/Shrimp
2 Tbsp Vegetable Oil
6 cloves Garlic, chopped
2 inch piece Ginger Root, peeled and chopped.
2 Tbsp Soy Sauce
1 Tbsp Shaohsing Wine
2 Tbsp Fermented Black Vinegar
2 Tbsp Chili Garlic Paste
1 Tbsp ground Sichuan Peppercorns
1 tsp Toasted Sesame Oil
Preparation:
Combine all of your sauce ingredients in a mini food processor and grind to a fine consistency. You can also prepare it by hand, but make sure to finely chop the garlic and ginger root.
Pour over the prawns and let them marinade in the refrigerator for an hour or so.
Preheat your wok to a high heat and add 2 Tbsp of vegetable oil and slide in the prawn and marinade mixture. Cook for 4-5 minutes just until the shrimp curl and serve with rice and a vegetable.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Spicy Sichuan Prawns: A Flavor Explosion
Ingredients
Equipment
Method
- Combine all of your sauce ingredients in a mini food processor and grind to a fine consistency. You can also prepare it by hand, but make sure to finely chop the garlic and ginger root.
- Pour over the prawns and let them marinade in the refrigerator for an hour or so.
- Preheat your wok to a high heat and add 2 Tbsp of vegetable oil and slide in the prawn and marinade mixture. Cook for 4-5 minutes and serve with rice and a vegetable.