Best 2 Toms Szechuan Pepper And Salt Prawns Recipes
Discover a tantalizing culinary journey with Tom's Szechuan pepper and salt prawns, a symphony of flavors that will captivate your taste buds. This delectable dish presents a perfect balance of aromatic Szechuan peppercorns, savory salt, and the succulent sweetness of prawns, creating an irresistible taste sensation.
In this comprehensive guide, we have curated a collection of recipes that showcase the versatility of this classic dish. From the traditional method using fresh prawns to innovative variations featuring different cooking techniques and ingredient combinations, you'll find a recipe that suits your preferences and skill level.
Embark on a culinary adventure as we explore the secrets behind this beloved dish. Learn how to select the finest prawns, master the art of seasoning with Szechuan pepper and salt, and achieve the perfect balance of flavors.
Whether you're a seasoned cook or just starting your culinary journey, our recipes will guide you through every step of the process, ensuring that you create a dish that will impress and delight your family and friends
So, prepare your palate for an explosion of flavors as we delve into the world of Tom's Szechuan pepper and salt prawns. Let your taste buds savor the harmonious blend of spices, savor the delicate texture of the prawns, and embark on a culinary journey that will leave you craving more.
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, large prawns: This will ensure that your prawns are succulent and flavorful.
- Clean the prawns properly: Remove the head, shell, and devein the prawns. This will help to remove any impurities and make the prawns more palatable.
- Marinate the prawns: This will help to infuse them with flavor and make them more tender. You can marinate the prawns in a variety of sauces, such as soy sauce, rice wine, and ginger.
- Use a hot wok: This will help to sear the prawns and prevent them from sticking. You can also use a large skillet if you don't have a wok.
- Add the prawns to the wok last: This will help to ensure that they are cooked evenly.
- Don't overcook the prawns: Prawns cook very quickly, so it's important to not overcook them. Otherwise, they will become tough and rubbery.
- Serve the prawns immediately: Prawns are best served hot and fresh. You can garnish them with chopped green onions, cilantro, or sesame seeds.
Conclusion:
Tom's Szechuan Pepper and Salt Prawns are a delicious and easy-to-make dish that is perfect for any occasion. The prawns are succulent and flavorful, and the Szechuan peppercorn adds a unique and spicy flavor. This dish is sure to be a hit with your family and friends.
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