Best 2 Szechuan Pepper Salt Prawns Recipes

Are you looking for a tantalizing and delectable seafood dish that will tantalize your taste buds and leave you craving for more? Look no further than Szechuan pepper salt prawns, a culinary masterpiece that combines the bold flavors of Szechuan peppercorns and the delicate sweetness of fresh prawns. Savor the crispy texture of the prawns coated in a flavorful mixture of salt, pepper, and aromatic spices. Immerse yourself in the symphony of flavors as the Szechuan peppercorns create a tingling sensation on your tongue, leaving you with a lingering warmth and a desire for another bite. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of preparing this extraordinary dish, ensuring that you create a Szechuan pepper salt prawn experience that will leave a lasting impression on your palate.

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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

Ingredients

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

Ingredients

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.

Tips:

Use large prawns for best results, as they will hold up better during the cooking process.
Make sure to devein and clean the prawns before cooking.
Use a light touch when coating the prawns in the cornstarch, as too much cornstarch will make them tough.
Heat the oil to a high temperature before adding the prawns, as this will help them to cook evenly and prevent them from sticking to the pan.
Cook the prawns in batches, as overcrowding the pan will lower the temperature of the oil and make the prawns soggy.
Stir the prawns constantly while cooking, as this will help them to cook evenly.
Once the prawns are cooked, remove them from the pan and drain them on paper towels to remove any excess oil.
Serve the prawns immediately with the Szechuan pepper salt.

Conclusion:

Szechuan pepper salt prawns are a delicious and easy-to-make dish that is perfect for any occasion. The combination of the spicy Szechuan pepper salt and the crispy prawns is sure to please everyone at your table. So next time you're looking for a quick and easy appetizer or main course, give this recipe a try!

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