Home Dish Sichuan salt and pepper king prawns with wok-toasted chilli and garlic
Sichuan salt and pepper king prawns with wok-toasted chilli and garlic favourite

Sichuan salt and pepper king prawns with wok-toasted chilli and garlic

Introduce

Chef :

Santy Coy

Sichuan salt and pepper king prawns with wok-toasted chilli and garlic

#Chinesefood #chinese #asianfood #asian #stirfry #asian #sichuansalt #kingprawns #soysauce #sichuanpepper #delicious #cookpadrecipe #cooking #recipe #chineserecipe #dinner #lunch

Ingredient

Food ration :

4 serves

Cooking time :

45 minutes
20

large king prawns, peeled

2 tbsp

mushroom soy sauce

2 tbsp

chinese cooking wine

1 tbsp

sesame oil

1

egg beaten

2

long red chillies, finely sliced

2

long green chillies, finely sliced

2

bird eye’s chillies, finely sliced

2 cloves

garlic, peeled and finely chopped

2 tbsp

spring onion finely sliced

1 tsp

Sichuan salt and pepper

100 g

sea salt

16 g

Sichuan peppercorn

50

dried galangal powder

35 g

caster sugar

200 g

tapioca starch

1 tbsp

Sichuan salt and pepper extra for dipping

Cooking instructions

* Step 1

For the prawns:

* Step 2

Marinate the prawns with soy, chinese cooking wine, sesame oil and egg for at least 20 minutes or overnight if possible

* Step 3

For chilli and garlic:
Image step 3

* Step 4

Season with Sichuan salt and pepper.

* Step 5

For Sichuan salt and pepper:
Image step 5

* Step 6

Grind and mix sugar through Store in an airtight containing for up to 1 week.
Image step 6

* Step 7

To finish:

* Step 8

Dredge the prawns through the tapioca starch, making sure all surfaces are well coated.

* Step 9

Gather up a few prawns while in the starch and give them a slight scrunch to help pack on the starch. Repeat with the remaining prawns.

* Step 10

Gently shake off the excess before frying in two batches. Fry each batch for 1 1/2 minutes. Drain on absorbent paper towels.
Image step 10

* Step 11

Sprinkle Sichuan salt and pepper over the prawns and pile up on a plate.

* Step 12

Season the toasted chilli and garlic with a generous sprinkle of Sichuan salt and pepper.

* Step 13

Serve with coriander sprinkled over, lime wedges and extra Sichuan salt and pepper for dipping.
Image step 13

Note: if there is a photo you can click to enlarge it

Tag

large king prawns, peeled mushroom soy sauce Chinese cooking wine sesame oil egg, beaten long red chillies, finely sliced long green chillies, finely sliced bird eye’s chillies, finely sliced garlic peeled and finely chopped spring onion, finely sliced Sichuan salt and pepper sea salt Sichuan Peppercorn dried galangal powder caster sugar tapioca starch Sichuan salt and pepper extra for dipping

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