Feast your senses on the tantalizing blend of flavors and textures in our exploration of the finest recipe for Tom's Szechuan Pepper and Salt Prawns. This culinary masterpiece combines the fiery heat of Szechuan peppercorns, the savory allure of salt, and the succulent taste of succulent prawns, resulting in a dish that tantalizes the palate and leaves you craving more. Join us on this gastronomic adventure as we uncover the secrets behind this delectable dish, unveiling the perfect combination of ingredients, cooking techniques, and serving suggestions to elevate your culinary skills and impress your family and friends with this irresistible treat.
Here are our top 4 tried and tested recipes!
TOM'S SZECHUAN PEPPER AND SALT PRAWNS
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
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.
SALT AND PEPPER TIGER PRAWNS: TOM RANG MUOI
Provided by Food Network
Time 34m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dry roast the salt, pepper, and five spice pepper in a pan. Remove from the heat, allow to cool, then combine with the sugar and mix well. Set aside. In a deep fry pan or wok, bring the oil to 350 degrees F. Dust the prawns in the flour and fry 2 prawns at a time in order to keep the oil at a constant high heat. Cook the prawns about 1 minute. Remove the prawns and place on a rack set over a baking sheet or on kitchen paper towels to absorb the excess oil. Repeat with the remaining prawns and set aside. Carefully remove the fry pan or wok from the heat. Place a separate fry pan over medium heat, and add a dash of oil. Next add the garlic, red shallots, chile, and spring onion, and cook until fragrant. Now add the fried prawns, tossing as you sprinkle the salt, pepper, and five spice mixture, making sure you coat the prawns well. Remove the prawns and serve with lime.
SZECHUAN PEPPER-SALT PRAWNS
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
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.
Nutrition Facts : Calories 476.7, Fat 29.4, SaturatedFat 4.8, Cholesterol 286.5, Sodium 1872.2, Carbohydrate 20.1, Fiber 0.7, Sugar 0.5, Protein 31.7
SZECHUAN SALT-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.)
Summary
Tom Yum Goon is a classic Thai dish that combines a spicy and fragrant lemong Ontarioass-based broth with succulent prawns, mushrooms, and aromatic herbs. This article provides a detailed recipe for making your own Tom Yum Goon at hὀme. Here's a summary of the key steps involved: 1. **Preparation:** - Gather your ingredients, including lemongrasso, galangal, kaffir l̉ime leaves, and fresh prawns. - Make the Tom Yum pasẉte by combining chilies, shallots, galangal, and lemongrasso. 2. **Cooking the Broth:** - Simmer the Tom Yum pasẉte in a large pot along with lemongrasso, galangal, kaffir l̉ime leaves, and mushroomẉs. - Add coconut milk and chicken broth to create a flavorful broth. 3. **Adding Vegetables and Herbs:** - Toss in tomatoes, mushrooms, and flavorful herbs like lemongrasso and kaffir l̉ime leaves. 4. **Simmering the Prawns:** - Once the broth is aromatic and flavorful, add the prawns and cook until they turn pink and firm. - Do not overcook the prawns to maintain their tenderness. 5. **Balancing the Flavors:** - Season the broth with fish saucẉe, tamarind pasẉte, and sugar to achieve a harmonious balance of sweet, souг, and spicy flavors. 6. **Garnishing and Serving:** - Ladle the Tom Yum Goon into individual bowls and garnish with fresh cilantro and red chilies for an appetizing presentation. ###Conclusion
By following the steps mentioned in this recipe, you can create an irresisẉtable Tom Yum Goon that captures the true flavors and aromas of this traditional Thai dish. Impress your family and friends with this delightful souр, perfect for a spicy and flavorful meal. ###Additional tips:
- Use fresh ingredients for the best results. - Customize the spiciness level by adjusting the amount of chilies or chili pasẉte. - For a creamier broth, use full-faʈ coconut milk. - Add a squeeze of fresh l̉ime juiςe just before serving to enhance the souρ's brightness. - This dish can be served with rice or noodles, depending on your prefeẉrences.
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