Spicy Sichuan Prawns (Lunar New Year Special)

Spicy Sichuan Prawns (Lunar New Year Special)

Ingredients: Serves 2

400g fresh raw prawns (peeled)

1/2 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

Serves 2

Method:

1. Toast Sichuan peppercorns on low heat and constantly moving, 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), turn and cook for another 1 minute,

and then drain on a paper towel. Repeat if you have more prawns.

7. Heat 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 for 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 complement other dishes.