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–+ servings

Spicy Sichuan Prawns: A Flavor Explosion

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.
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Prep Time 1 hour
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

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

Equipment

  • Wok

Method
 

  1. 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.
  2. Pour over the prawns and let them marinade in the refrigerator for an hour or so.
  3. 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.

Notes

Enjoy my recipes, 

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