SZECHUAN PEPPER-SALT PRAWNS
This recipe is an adoptee from the RecipeZaar account. I will repost here when I have tried the recipe. Rest assured that I won't change the recipe, though...it seems to be pretty popular as is. Enjoy! Source: tom Douglas
Provided by Aunt Cookie
Categories Free Of...
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
- Do not let them burn.
- They may smoke and pop like popcorn; this is OK.
- Remove the pan from the heat; set aside to cool slightly.
- In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
- Transfer to a bowl and combine with the salt.
- Set aside.
- To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
- Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
- Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
- With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
- Add the garlic, chili pepper and pepper-salt mixture.
- Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
- Remove from the heat.
- A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
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samrawit tesema
[email protected]I'm not sure what I did wrong, but my prawns didn't turn out crispy. They were still tasty, but they weren't as good as I hoped they would be.
RaVeEnA LaMa
[email protected]This recipe is easy to follow and the results are good. The prawns are crispy and the peppercorn salt is flavorful.
Gabriel Donkor
[email protected]I'm not a fan of prawns, but I really enjoyed this dish. The peppercorn salt is amazing and it really elevates the flavor of the prawns.
Mirza arafat Omor
[email protected]This dish is a great way to use up leftover prawns. I had some leftover prawns from a party and I made this dish with them. It was delicious!
Andre Venter
[email protected]I made this dish for my family and they loved it. The prawns were crispy and the peppercorn salt was delicious.
Mian Noman
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The prawns are crispy and flavorful, and the peppercorn salt is the perfect finishing touch.
Khan Gull
[email protected]I'm not a huge fan of spicy food, but I really enjoyed this dish. The peppercorn salt is not too spicy and it adds a nice flavor to the prawns.
Shadman Khan
[email protected]This dish is a great way to impress your guests. It's easy to make and the results are always delicious.
Shazil shoukat Ali Khan
[email protected]I love the combination of flavors in this dish. The prawns are crispy and the peppercorn salt is savory and slightly spicy.
Tresor Iradukunda
[email protected]This recipe is easy to follow and the results are amazing. The prawns are perfectly cooked and the peppercorn salt is addictive.
ALLISON Noriega
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The prawns are crispy and flavorful, and the peppercorn salt is the perfect finishing touch.
Angie Eddington
[email protected]These prawns were a hit at my dinner party! The Szechuan peppercorns added a unique and delicious flavor that everyone loved.