Best 5 Szechuan Pepper Recipes

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Szechuan pepper, also known as Sichuan peppercorn, is a unique and flavorful spice that has been used in Chinese cuisine for centuries. It is native to the Sichuan province in China, and its distinct flavor is characterized by its numbing and tingling sensation, along with its complex citrusy and floral notes. Szechuan pepper is commonly used in both whole and ground forms, and it can be added to dishes at various stages of cooking to impart its unique flavor. If you're looking to explore the exciting culinary world of Szechuan pepper, this article will guide you through some of the best recipes that showcase its versatile and captivating taste.

Let's cook with our recipes!

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.

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.)

TINGLY SZECHUAN PEPPER BEEF NOODLES



TINGLY SZECHUAN PEPPER BEEF NOODLES image

Yield 4

Number Of Ingredients 9

Ingredients Salt 1 pound dried Chinese noodles or thin spaghetti 3 tablespoons vegetable oil 1 pound ground beef 1 onion
minced 1 small red chili pepper
such as Fresno
minced 4 large cloves garlic
minced 1 1-inch piece of fresh ginger
minced 2 teaspoons Szechuan pepper 1 teaspoon Chinese five-spice powder 1/4-1/3 cup Tamari (dark soy sauce) or liquid amino (a gluten-free alternative to soy sauce and Tamari)
such as Bragg brand 2 cups shredded iceberg lettuce 1 bunch scallions
thinly sliced on an angle Chili oil or Sriracha
for serving - See more at: http://www.rachaelray.com/recipe.php?recipe_id=5157#sthash.lxdYbFKt.dpuf

Steps:

  • Preparation Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain. While the pasta is working, in a large skillet, heat the oil, three turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil. Add the onion, chili pepper, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir fry until the onion is slightly softened, 2 minutes. Add the noodles to the beef mixture. Stir in the Tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or Sriracha). - See more at: http://www.rachaelray.com/recipe.php?recipe_id=5157#sthash.lxdYbFKt.dpuf

BROAD BEANS (FAVA BEANS) STIR-FRIED WITH SZECHUAN PEPPER



Broad Beans (fava Beans) Stir-fried With Szechuan Pepper image

Make and share this Broad Beans (fava Beans) Stir-fried With Szechuan Pepper recipe from Food.com.

Provided by Jewelies

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

400 g broad beans, podded
2 tablespoons vegetable oil
1/2 teaspoon szechwan pepper, ground
1 teaspoon caster sugar
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon rice vinegar
1 tablespoon chili bean paste or 1 tablespoon chili sauce
1 teaspoon sesame seeds, toasted

Steps:

  • Cook broad beans in simmering salted water for 4 minutes.
  • Drain, reserving a ladleful of cooking water.
  • Refresh the beans under cold running water and drain again.
  • Gently shell beans.
  • Heat oil in a wok over high heat, add beans and toss for 1 minute.
  • Add szechuan pepper, sugar, soy sauce, rice wine, vinegar and bean paste, tossing well.
  • Add 2-3 tablespoons of the bean cooking water and cook for 2 minutes, tossing over high heat.
  • The beans should be tender and lightly coated with the sauce.
  • Serve scattered with sesame seeds.

Tips:

  • Choose fresh, high-quality Szechuan peppers. They should be plump and have a deep red color.
  • Toast the peppers before using to enhance their flavor. You can do this in a dry skillet over medium heat for a few minutes, or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
  • Use Szechuan peppers sparingly. A little goes a long way, and too much can overwhelm the other flavors in your dish.
  • Store Szechuan peppers in a cool, dry place. They will keep for up to a year.
  • Experiment with different ways to use Szechuan peppers. They can be added to soups, stews, marinades, and even desserts.

Conclusion:

Szechuan peppers are a unique and flavorful spice that can add a touch of heat and complexity to any dish. If you're looking for a way to add some excitement to your cooking, be sure to give them a try. Whether you're using them in a traditional Szechuan dish or experimenting with something new, you're sure to enjoy the delicious results.

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