Sichuan Chilli Prawns Recipe

Prawns: Peeled and deveined, these are the main protein of the dish, offering a sweet and tender texture.

Sichuan peppercorns: These provide a unique numbing and tingling sensation, essential for authentic Sichuan flavor.

Chilli bean paste: A fermented paste that adds a rich, spicy, and savory depth to the dish.

Soy sauce: Adds a salty and umami flavor, balancing the heat of the chilli bean paste.

Rice vinegar: Provides a tangy acidity that cuts through the richness of the dish.

Garlic: Minced to release its pungent aroma and flavor, enhancing the overall taste.

Ginger: Minced to add a warm, spicy undertone that complements the other ingredients.

Vegetable oil: Used for stir-frying, it has a high smoke point and neutral flavor.

Spring onions: Chopped and used as a fresh, vibrant garnish to finish the dish.

To enhance the flavor of the prawns, make sure to toast the sichuan peppercorns until they release their aroma before adding the garlic and ginger. This step will ensure that the peppercorns impart their unique numbing and spicy characteristics to the dish, creating a more authentic Sichuan experience.

• prawns - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors well, making it a suitable alternative for those who do not consume seafood.

• sichuan peppercorns - Substitute with black peppercorns and ground coriander: Black peppercorns provide a similar peppery heat, while ground coriander adds a citrusy note that mimics the unique flavor of Sichuan peppercorns.

• chilli bean paste - Substitute with sriracha and miso paste: Sriracha provides the heat and slight sweetness, while miso paste adds the umami depth, closely replicating the flavor profile of chilli bean paste.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor, making it a good substitute for soy sauce.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and slight sweetness, making it a suitable replacement for rice vinegar.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still enhance the dish, making them a good alternative to garlic.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a suitable substitute for ginger.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it a good alternative to vegetable oil.

• spring onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish, similar to spring onions.

• Allow the prawns to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the Sichuan chilli prawns to an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. This ensures the prawns remain flavorful and safe to eat.
• For longer storage, place the prawns in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date of storage. This helps you keep track of how long the prawns have been stored.
• When ready to reheat, thaw the prawns in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor.
• Reheat the Sichuan chilli prawns in a wok or skillet over medium heat. Add a splash of vegetable oil if needed to prevent sticking.
• Stir occasionally to ensure even heating. Heat until the prawns are thoroughly warmed, but avoid overcooking to maintain their tender texture.
• Garnish with freshly chopped spring onions before serving to revive the dish's vibrant flavors and presentation.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Sichuan Chilli Prawns.
  4. Stir occasionally to ensure even heating, for about 3-5 minutes or until the prawns are heated through.
  5. Garnish with fresh spring onions if desired and serve immediately.

• Microwave Method:

  1. Place the Sichuan Chilli Prawns in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the prawns halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Sichuan Chilli Prawns in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the prawns are heated through.
  5. Garnish with fresh spring onions before serving.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of boiling water.
  2. Place the Sichuan Chilli Prawns in a heatproof dish and put it in the steamer.
  3. Cover and steam for about 5-7 minutes, or until the prawns are heated through.
  4. Serve immediately with a sprinkle of fresh spring onions.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for stirring and flipping ingredients in the wok.

• Measuring spoons: Used to accurately measure small quantities of ingredients like soy sauce, rice vinegar, and vegetable oil.

• Knife: Essential for mincing garlic and ginger, as well as chopping spring onions.

• Cutting board: A flat surface used to safely chop and mince ingredients.

• Bowl: Used to hold the peeled and deveined prawns before cooking.

• Garlic press: An optional tool for easily mincing garlic cloves.

• Grater: An optional tool for mincing ginger if you prefer not to use a knife.

• Serving dish: A plate or bowl used to serve the finished Sichuan chilli prawns.

Prep ingredients in advance: Mince the garlic and ginger ahead of time to save cooking time.

Use pre-peeled prawns: Buy prawns that are already peeled and deveined to skip this step.

Measure sauces beforehand: Have the soy sauce, rice vinegar, and chilli bean paste ready in small bowls.

High heat cooking: Ensure your wok is hot before adding ingredients to speed up the cooking process.

Chop spring onions early: Prepare the spring onions in advance for quick garnishing.