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Salt and Pepper Sichuan Prawns with Soy Chilli Dipping Sauce

Seared prawns coated in toasted Sichuan spices, served with a sweet and spicy soy dipping sauce and curled garnishes.

HealthyQuickSeafoodSpicyPrawnsLow Carb

Estimated Nutrition

Per Serving Total
Calories 227.6 kcals 910.4 kcals
Carbohydrates 20.6 grams 82.5 grams
Fat 3.2 grams 12.8 grams
Protein 27.1 grams 108.2 grams
Cook Time
5 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
g
Soft Light Brown Sugar
Sauce component
CondimentsSauces
75
ml
Mirin
Sauce component
60
ml
Dark Soy Sauce
Sauce component
NutsSeeds
0.5
tsp
Sichuan Pepper Seeds
1
pinch
Flaked Sea Salt
to taste
2
tsp
Five-Spice Powder
OilsFats
5
ml
Sunflower Oil
Seafood
40
piece
Tiger Prawns
raw, peeled, deveined
Vegetables
1
piece
Spring Onion
cut into thin lengthwise strips
1
piece
Red Chilli
deseeded and sliced into long thin strips for garnish
1
piece
Red Chilli
finely sliced for sauce
1
piece
Green Chilli
finely sliced for sauce

Steps

  • Slice spring onion and chilli into thin strips and soak in iced water in the freezer.
  • Stir together mirin, soy sauce, sugar, and sliced chillies in a serving bowl.
  • Grind Sichuan pepper and salt into a smooth powder using a mortar and pestle.
  • Toast ground pepper and five spice in a dry wok for 2 minutes until fragrant.
  • Coat the raw prawns evenly in the toasted spice mixture.
  • Stir fry the prawns in sunflower oil for 2 minutes until pink.
  • Serve prawns with the dipping sauce and garnish with the drained onion and chilli.