Best 2 Szechuan Pepper Salt Prawns Recipes
**Szechuan Pepper Salt Prawns: A Culinary Symphony of Flavor and Texture**
Indulge in a tantalizing culinary journey with Szechuan Pepper Salt Prawns, a dish that harmonizes the fiery heat of Szechuan peppercorns, the savory embrace of salt, and the delicate sweetness of succulent prawns. This iconic dish, deeply rooted in Chinese cuisine, promises an explosion of flavors and textures that will awaken your palate and leave you craving for more. Embark on a sensory adventure as you explore the contrasting textures of crispy prawns coated in a tantalizingly aromatic salt and pepper mixture, perfectly complemented by the subtle sweetness of the underlying prawn meat. Savor the delicate balance of flavors, where the subtle numbing sensation of Szechuan peppercorns dances harmoniously with the savory saltiness and a hint of sweetness. Prepare to be captivated by this irresistible dish, a symphony of flavors and textures that will leave a lasting impression on your culinary memories.
**Additional Recipes to Elevate Your Culinary Expertise:**
- **Sichuan Pepper Salt Chicken:** Experience the same flavor explosion with chicken as the star ingredient.
- **Szechuan Pepper Salt Squid:** Dive into a seafood extravaganza with tender squid coated in the delectable Szechuan pepper salt mixture.
- **Szechuan Pepper Salt Tofu:** Delight in a meatless marvel as tofu takes center stage, absorbing the bold flavors of the Szechuan pepper salt coating.
- **Szechuan Pepper Salt Vegetables:** Embark on a vegetarian odyssey with assorted vegetables coated in the aromatic Szechuan pepper salt blend.
- **Szechuan Pepper Salt Popcorn:** Elevate your movie night snack with popcorn infused with the piquant flavors of Szechuan pepper salt.
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.
TOM'S SZECHUAN PEPPER AND SALT PRAWNS
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Prepare pepper-salt: In a small saute pan over medium heat, toast Szechuan and white peppercorns for about 3 minutes, shaking the pan. They will smoke and pop like popcorn, but don't let them burn. Let cool, then coarsely grind the pepper in a spice mill, and combine with salt in a small bowl; set aside.
- Place cornstarch in a medium bowl. Heat peanut oil in a wok or large saute pan over high heat until it is just short of smoking. Toss prawns in the cornstarch, and remove excess by shaking coated prawns in a sieve. Add prawns to the wok, and cook for 2 to 3 minutes, tossing a few times to cook through on both sides. With a large spatula, hold the prawns in place, tip the wok, and pour off and discard the excess oil. Add garlic, minced chile, and pepper-salt mixture. Return the wok to the heat, and toss prawns with the spices until spices release their fragrance and coat the shells, about 1 minute.
Tips:
- Use fresh prawns. Fresh prawns will have a sweeter taste and a more tender texture than frozen prawns.
- Clean the prawns properly. Make sure to remove the head, tail, and vein from the prawns before cooking them.
- Use a light touch when frying the prawns. Overcrowding the pan or using too much heat will make the prawns tough.
- Don't overcook the prawns. Prawns cook quickly, so it's important to cook them just until they are opaque and pink.
- Use a flavorful dipping sauce. A simple dipping sauce made with soy sauce, vinegar, and sesame oil is a great way to add extra flavor to the prawns.
Conclusion:
Szechuan pepper salt prawns is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The prawns are coated in a flavorful mixture of Szechuan pepper, salt, and other spices, then fried until crispy. The result is a dish that is both flavorful and addictive. This recipe is a great way to enjoy the unique flavor of Szechuan pepper. Szechuan pepper has a slightly numbing and tingling sensation that adds a unique depth of flavor to dishes. If you're not familiar with Szechuan pepper, I encourage you to try this recipe. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #seafood #shrimp #dietary #gluten-free #free-of-something #shellfish #number-of-servings
You'll also love
