How to make Sichuan Prawns -
Prawns cooked with sichuan peppers in a delicious sauce
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
For more recipes related to Sichuan Prawns checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Lagan Nu Machhi No Saas Crab Curry Malwani Prawn Curry Kerala Squid Masala
Sichuan Prawns Recipe Card
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.
Nutrition Info
Calories : 1333 Kcal
Carbohydrates : 33.9 gm
Protein : 85.6 gm
Fat : 94.9 gm
Other : Iron- 20.5mg
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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.
