Spicy Sichuan Prawns (Lunar New Year Special)

Ingredients: Serves 2

400g Fresh raw prawns (peeled)

1 handful of Sichuan peppercorns

4-5 cloves garlic

15-20g ginger

4 spring onions

1 tsp chicken powder/essence

4-5 large dry red chillies

Salt + Pepper

Plain flour

Oil for shallow frying

Garnish

Dried shallots or garlic crisps

Spring onion

Method:

1. Toast Sichuan peppercorns on low heat and moving constantly, once you start smelling the aroma, remove from pan

2. Pound 1-2 tsp of the peppercorn in a mortar & pestle or blender, keep the rest whole for cooking later

3. Finely slice garlic, ginger and spring onion. Keep a small amount of spring onion as garnish

4. Cut the red chilli and remove seeds if you’d like a milder dish

5. Season prawns with salt & pepper, and coat both sides lightly with flour

6. Fry the prawns on high heat (1 minute) and turn and cook for another 1 minute, then drain on paper towel. Repeat if you have more prawns

7. Heat up a wok or fry pan and use some of the oil (2 Tbsp) that you used to shallow fry the prawns.

8. Add garlic, ginger & spring onions and stir for around 1 min, add chilli’s and peppercorns and stir another 30 secs

9. Add the chicken powder and throw in your prawns and toss for around 1-2 mins

10. Serve immediately and garnish with dried shallots, garlic crisps and spring onion

Notes:

You can have this dish as an easy lunch with rice or a complement with other dishes.

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