Szechuan Salt Pepper 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 SALT-PEPPER



Szechuan Salt-Pepper image

Categories     Condiment/Spread     Bon Appétit

Yield Makes about 3 tablespoons

Number Of Ingredients 2

3 tablespoons salt
1 1/4 teaspoons Szechuan peppercorns (sometimes called wild pepper)

Steps:

  • Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)

ROASTED SICHUAN PEPPER-SALT



Roasted Sichuan Pepper-Salt image

Provided by Susan Herrmann Loomis

Categories     condiments

Time 10m

Yield About a half cup of pepper-salt

Number Of Ingredients 2

1/4 cup Sichuan peppercorns
1/4 cup kosher salt

Steps:

  • Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
  • Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.

Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams

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.

SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID)



Szechuan Peppered Calamari (Salt and Pepper Squid) image

This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn't made before. I was aiming for the taste I'd had in a Seattle sushi place, but didn't quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I - and others - can duplicate it in the future. These are as good as any calamari I've gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)

Provided by Julesong

Categories     Squid

Time 15m

Yield 1 as main dish, 2 serving(s)

Number Of Ingredients 9

1/2 lb cleaned young squid, body and tentacles separated
1 tablespoon tricolor peppercorns (I prefer the different flavors of the tricolor) or 1/2-3/4 teaspoon black peppercorns
5 -10 szechuan peppercorns (individual Szechuan peppercorns, to taste and depending on the freshness of your peppercorns)
1/2 cup flour
2 teaspoons sea salt
1/8 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic powder
2 -3 cups vegetable oil or 2 -3 cups peanut oil, for frying
chili-garlic sauce, for dipping (or other favorite dipping sauce)

Steps:

  • If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
  • (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
  • Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
  • Pull or cut the wings away from the body.
  • Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
  • Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
  • In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
  • In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
  • Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
  • Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
  • Remove with a slotted spoon and let drain on paper towels.
  • Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.

Nutrition Facts : Calories 2274.2, Fat 221.5, SaturatedFat 29.2, Cholesterol 264.2, Sodium 2398.1, Carbohydrate 60.1, Fiber 14.2, Sugar 0.5, Protein 26.4

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Top Asked Questions

How do you make Szechuan peppercorns?
Gently heat the Szechuan peppercorns in a dry pan for 1 minute. Cool and grind in a pestle and mortar or a pepper grinder. Mix the salt, black pepper and Szechuan peppercorns together. Place the spareribs, water, corn starch and five spice powder into a large bowl. Mix well, clingfilm and marinade for at least 3 hours in the refrigerator.
What is Szechuan pepper-salt?
Szechuan Pepper-Salt is a seasoning mix that combines Szechuan peppercorns with salt. The two seasonings are roasted together in a skillet until they become toasty and aromatic. The mixture is then ground to a fine powder and the hulls of the Sichuan peppercorns are sifted out and discarded.
How much salt do you put in Szechuan pepper sauce?
NOTE about Roasted Szechuan Pepper Salt-If you like it spicy, then go with a 1:1 ratio of salt to peppercorns, if not I would recommend a 2:1 ratio. If you prefer something in between-then go with a 4:3 ratio (as in this recipe).
What is Sichuan style salt and pepper?
In Sichuan cuisine, salt and pepper (椒盐) is referring to a special flavor: Sichuan peppercorn and salt. Sichuan peppercorn is fried with salt over slow fire in order to simulate the aroma. Then ground into powders. Sichuan style salt and pepper has a very unique flavor comparing with common black pepper and salt.

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