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Sichuan salt and pepper king prawns with wok-toasted chilli and garlic Recipe by Santy Coy



  • For the prawns:

  • 20 large king prawns, peeled

  • 2 tbsp mushroom soy sauce

  • 2 tbsp chinese cooking wine

  • 1 tbsp sesame oil

  • 1 egg beaten

  • Chilli and garlic:

  • 2 long red chillies, finely sliced

  • 2 long green chillies, finely sliced

  • 2 bird eye’s chillies, finely sliced

  • 2 cloves garlic, peeled and finely chopped

  • 2 tbsp spring onion finely sliced

  • 1 tsp Sichuan salt and pepper

  • Sichuan salt and pepper:

  • 100 g sea salt

  • 16 g Sichuan peppercorn

  • 50 dried galangal powder

  • 35 g caster sugar

  • To finish:

  • Rice bran oil for frying

  • 200 g tapioca starch

  • 1 tbsp Sichuan salt and pepper extra for dipping

  • Fresh coriander leaves, to garnish

  • Lime wedges to serve



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