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Sichuan sweet chilli prawns
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 2
The tongue-tingling flavours of Sichuan come alive in Ching-He Huang’s recipe for spicing up prawns
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Ingredients
For the sauce
For the prawns
- 1 Egg
- 100 g potato starch
- 4 tbsp water
- 600ml groundnut oil, plus 1 tbsp
- 12 large tiger Prawns, deveined
- 1 tbsp Sichuan peppercorns
- 5 cloves Garlic, finely chopped
- 1 inch fresh root Ginger, peeled and grated
- 2 red chillies, deseeded and finely chopped
- 1 tbsp lime juice
To finish
- 2 Spring onions, chopped diagonally into 2cm/1in pieces
- 1 small handful Coriander, finely chopped
- 1 tbsp lime juice
To serve
- steamed jasmine rice
Method
1. For the sauce: mix all of the sauce ingredients together in a bowl, then set aside.2. For the prawns: mix the egg, potato flour and water together in a bowl to form a smooth batter. Set aside.
3. Heat a wok over a high heat and add 600ml of the groundnut oil. Heat the oil until a cube of bread dropped in turns golden-brown in 15 seconds.
4. Dip each prawn into the batter and lower each one, one by one, into the oil. (It is best to do this in two batches so the temperature of the oil doesn’t drop too much.) Fry the prawns for 3-4 minutes, or golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
5. Heat a small wok or pan and add the tablespoon of groundnut oil. As the wok starts to smoke, add the Sichuan peppercorns and stir for a few seconds, or until aromatic, then add the garlic, ginger, chilli and stir-fry for a few more seconds.
6. Add the sauce ingredients and bring to the boil. Add the lime juice, followed by the spring onions and chopped coriander. Remove from the heat.
7. To serve, place the prawns onto a serving plate and pour over the sauce. Serve with bowls of steamed jasmine rice.
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Latest Comment
View all comments (6)I didn't add cornflour to the sauce, can't get corriander here in the Spanish mountains but am growing it now, can't get potato flour so used maize flour and the meal was fab! My husband loved it and so did I although I hate tomato ketchup!!
I didn't add cornflour to the sauce, can't get corriander here in the Spanish mountains but am growing it now, can't get potato flour so used maize flour and the meal was fab! My husband loved it and so did I although I hate tomato ketchup!!
i do not understand this recipe, on the ingredients list there is"potato starch" on the method is colled "potato flour" which is it.Please advice me.
My boyfriend and I cooked this together with strips of chicken, and it worked well. The sauce was simple, tasty and delicious. Would recommened that you crush the sechouan pepper corns first. would definatley cook again.
Didn't lilke this. The batter was solid with just 4 tablespooons of water, and the sauce that went with it was awful. It tasted of raw cornflour. won't be doing this again
FANTASTIC! Didn't make the sauce, just cooked up the battered prawns and served with a dipping sauce and they were so tasty. Everyone should try this - potato starch/flour is easy to get from the Chinese supermarket and it makes the batter what it is. And it cooks in no time at all. With the leftover batter we did some courgettes as well - yum!