Szechuan Pepper Salt Prawns Recipes

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TOM'S SZECHUAN PEPPER AND SALT PRAWNS



Tom's Szechuan Pepper and Salt Prawns image

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

1/4 teaspoon Szechuan peppercorns
1/4 teaspoon white peppercorns
1/2 teaspoon coarse salt
2 tablespoons cornstarch
1/4 cup peanut oil
1 pound large prawns in the shell (preferably fresh), split down the back and vein removed
1 teaspoon chopped garlic
1 teaspoon seeded and minced serrano chile, or more to taste

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.

SZECHUAN PEPPER-SALT PRAWNS



Szechuan Pepper-Salt Prawns image

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

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

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.

SPICY SICHUAN-STYLE PRAWNS



Spicy Sichuan-style prawns image

Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish

Provided by Ken Hom

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

1 ½ tbsp groundnut oil
2cm piece ginger , finely chopped
2 garlic cloves , coarsely chopped
1 spring onion , finely chopped
450g raw prawns , shelled and de-veined
1 tbsp tomato purée
3 tsp chilli bean sauce
2 tsp Chinese black vinegar or cider vinegar
2 tsp golden caster sugar
2 tsp sesame oil
handful coriander leaves, to serve
sliced spring onion , to serve

Steps:

  • Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 20 grams protein, Sodium 1.1 milligram of sodium

SALT & PEPPER PRAWNS



Salt & pepper prawns image

Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip

Provided by Jennifer Joyce

Categories     Buffet, Starter

Time 20m

Yield Serves 6-8 as part of a buffet

Number Of Ingredients 14

2 tbsp cornflour
vegetable oil , for deep frying
24 large king prawns , peeled and deveined, with tails
pea shoots or baby salad leaves, to serve (optional)
1 tbsp Sichuan peppercorns
4 black peppercorns
2 tbsp sea salt flakes
large pinch of chilli flakes
1 garlic clove , crushed
1 tbsp chopped coriander leaves
1 small red chilli , finely chopped
2 tbsp caster sugar
juice 3 limes
1 tbsp fish sauce

Steps:

  • First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
  • To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
  • Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread - it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 3.5 milligram of sodium

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