Recipe Sichuan Stir-Fried Chili Prawns

[vernplum]

Kicking off my entries with a Chinese recipe. Since the theme of the challenge is chili, I decided on Sichuan cuisine, known for its fiery flavours and the characteristic 'mala' taste which is a hot and numbing combination of Sichuan pepper and chilis. This recipe has three sources of spice - the eponymous peppercorns of course, plus chili peppers and a fermented chili bean paste called 'doubanjiang' which is also typical of this region of China.

Ingredients

500g king prawns, peeled and deveined​

Marinade

1 small chicken egg white​

1/3 tsp salt​

2/3 tsp light soya sauce​

1 tbsp cornflour​

1/4 tsp ground white pepper​

Stir-fry

3 cloves garlic, sliced​

half thumb ginger, julienned​

2 spring onions, sliced​

4 fresh medium chili peppers, sliced​

1 tbsp whole dried Sichuan peppercorns​

1 tbsp Doubanjiang (fermented chili bean paste - see below)​

1 tbsp light soy sauce​

1/2 tbsp shaoxing wine​

1 tsp sesame oil​

Method

1. Mix together all the marinade ingredients and coat the prawns well in it. Marinate in the fridge for 1 hour.
2. Heat 3 tbsp of vegetable in wok and fry the prawns till they are done. Remove from pan.
3. Add the chilis, peppercorns, doubanjiang, garlic, ginger, spring onion and stir-fry for 1 minute till fragrant.
4. Add back the prawns and throw in the soy sauce and wine.
5. Stir-fry another 30 seconds ensuring everything is well coated.
6. Turn off heat, and drizzle the sesame oil over.

The marinade ingredients (though I forgot to put the egg in the picture, but you all know what an egg looks like!):

Mix them all together (and the egg white!) and stick in the fridge.

Prawn fry time. Takes a minute to get them like this below, then tip them on a plate while you stir-fry the next bit.

 

[vernplum]

...cont:

Stick in the chili, garlic, ginger, bean paste (doubanjiang), peppercorns. Fry till aromatic.

Chuck your prawns back in along with the soy and wine. Give it all a good toss, turn off the heat and tip the sesame oil over.

Adapted from Szechuan Shrimp Stir Fry

 

[vernplum]

Now... the original recipe uses dried chilies, and a lot more of them. You can do that and you'll get a lot more spiciness, but the downside is that dried chillies haven't got a particularly nice chewing texture and they all end up left on the plate. I used fresh chillies and I eat them!

Doubanjiang: this stuff below.

and of course the famous peppercorns:

 

[badjak]

Please send some my way

 

[vernplum]

Please send some my way

They're all gone!

 

[SandwichShortOfAPicnic]

I’m still stuffed and barrel shaped from yesterday evenings revelry and yet somehow I’m now needing this dish

 

[Morning Glory]

I’m still stuffed and barrel shaped from yesterday evenings revelry and yet somehow I’m now needing this dish

Its a lovely recipe. Its also low calorie so I reckon you could fit it in...

 

[oldjanie]

That’s another fermented chilli paste I’m going to have to procure.

 

[Barriehie]

I’m still stuffed and barrel shaped from yesterday evenings revelry and yet somehow I’m now needing this dish

Barrel shaped!!! However will you ride?

 

[badjak]

Barrel shaped!!! However will you ride?

She rolls

 

[SandwichShortOfAPicnic]

She rolls

Exactly what I was gonna say

 

[TastyReuben]

Barrel shaped!!! However will you ride?

Bungee-corded down to back. Had to leave the bike.

 

[Barriehie]

Bungee-corded down to back. Had to leave the bike.