Tuesday, December 9, 2014

Spicy Szechuan Shrimps / Prawns

Szechuan are known for their spicy food. There are many recipes out there for us to try and we do not need to stick to one or two recipes in cooking prawns. I know I am guilty of that as I only know how to stir fry spicy prawns and steamed prawns. Since I am feeling a bit adventurous today, I am going to try the spicy szechuan style recipe which I found today which is slightly complicated from the normal recipes. I hope you will also enjoy this as much as I do.

  • 1/2 teaspoon szechuan peppercorns
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon kosher salt
  • 1/4 cup peanut oil
  • 1 lb large shrimp, peeled, shelled and deveined
  • 4 tablespoons cornstarch
  • 2 tablespoons minced garlic
  • 3 tablespoons serrano chilies, seeded and minced
  • lime, for garnish
    Pepper salt
  1. In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes. Then remove the pan from the heat; set aside to cool slightly. Then grind the peppercorns and combine with the salt.
  2. Shrimps
  3. Saute the shrimps in a wok or large saute pan over medium-high heat after coating the shrimps in the cornstarch. Remember to remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
  4. Toss a few times to cook through on both sides, for about 2 to 3 minutes then remove from heat.
  5. Discard the access oil and add in the garlic, chili pepper and pepper-salt mixture into the wok.
  6. Add in the shrimps again and toss the shrimps with the spice mixture until the spices release their fragrance for another 1 minute.

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