Schezwan Sichuan Schezuan Prawn
As the name suggests, these popular types of prawns belong to the Schezwan Sichuan Schezuan regional cuisine of China.
With the Sichuan peppercorn famously added to heighten the spice levels, one should toast the peppercorn before grinding it to get the vibrant flavour.
1 tablespoon of this peppercorn will equal about 1 teaspoon of the powder.
2 lb/1 kg clean washed shelled prawns
4 tbsp soya sauce
2 tsp sesame oil
Marinate and leave aside for 15 minutes
Heat the wok with oil
Coat the prawns with
1/2 cup cornstarch/cornflour- you can use plain flour if preferred
1/4 tsp salt
Cook the shrimp few at a time until just cooked. 3 minutes.
Remove and drain.
Heat together in a pan until fragrant, tossing constantly. Bring the liquid to a boil, then cover and simmer for 10 minutes. Keep it aside until you are ready to serve. Reheat the sauce and pour it over freshly cooked prawns.
1 tbsp oil
12 finely cut green spring onions - keep some of the greens to decorate with later
8 cloves of garlic finely chopped
2 tbsp of finely chopped ginger in shoestring or 1 tbsp finely chopped
16 dry red long chillies
5 tbsp soya sauce
2 tsp sugar
2 tbsp shaoxing wine or rice wine or sake or sherry
Toss in the cooked prawns and sprinkle with 1 tsp Sichuan peppercorn powder.
Remove and serve immediately, sprinkled with the greens of the shallots.
Add an extra teaspoon of Schezuan pepper if you enjoy the flavour.
Use only as much sauce as is required to pour it over.
If you are using green onions, an additional 3 sliced or diced shallots add to the texture of the sauce.
Add an extra teaspoon of schezuan pepper if you enjoy the flavour.
Serve immediately, as it is hard to reheat.
Photo courtesy Fazilah Vajid
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