How to make Sichuan Prawns -

Prawns cooked with sichuan peppers in a delicious sauce

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Sichuan Peppers (सिचुआन पैपर)

Cuisine : Chinese

Course : Main Course Seafood

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Sichuan Prawns

Sichuan Prawns Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sichuan Prawns Recipe

  • Prawns shelled 16 medium

  • Sichuan Peppers 6-8

  • Spring onions chopped 2

  • Cornflour/ corn starch 3 tablespoons

  • Red chilli paste 2 tablespoons

  • Tomato sauce 3 tablespoons

  • Soy sauce 1 tablespoon

  • Rice wine (optional) 1/4 cup

  • MSG 1/4 teaspoon

  • Sugar 2 teaspoons

  • Salt to taste

  • Chicken stock or fish stock 2 cups

  • Oil 6 tablespoons

  • Dried red chillies halved 3-4

  • Ginger finely chopped 1 inch piece

  • Garlic finely chopped 6-8 cloves

  • Green capsicum cut into 1 inch pieces 1 medium

  • Vinegar 1 tablespoon

Method

Step 1

Devein, wash and pat dry the prawns thoroughly with an absorbent paper. Reserve the greens for garnish. Mix the cornflour in one cup of water. Mix the red chilli paste, tomato sauce, soy sauce, rice wine, MSG, sugar and salt in one cup of stock.

Step 2

Heat four tablespoons of oil in a wok or a pan, add the red chillies, Sichuan peppers, ginger and garlic and stir-fry for one minute. Add the spring onions and continue to stir-fry for a minute more. Add the prawns and cook for a minute or until the prawns turn white, stirring and tossing continuously.

Step 3

Add the sauce and spice mix, remaining stock and bring it to a boil. Stir in the cornflour mixture and capsicum pieces and cook for two to three minutes or until the sauce coats the prawns. Stir in the vinegar. Serve hot, garnished with the reserved spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.