Skip to main content

Sichuan Chili and Garlic Prawns

If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.


When I want a spicy food fix, this is the perfect dish. The interplay between the ingredients is classic Sichuan. Additionally, I like the simplicity of this recipe as the marinade becomes your sauce.

It’s well worth searching out the Sichuan peppercorns, as they add a an authentic flavor that really can’t be substituted. They are not particularly spicy, but give a tingling mouthfeel that is very unique. They are best ground fresh and it’s the perfect place to use your spice grinder.

As I’ve mentioned before I have two coffee grinders and one is exclusively used for grinding whole spices. The white one for spices and black one for coffee beans. They are both well over 20 years old, so they were a good investment.

Ingredients

3/4 lb raw peeled Prawns/Shrimp
2 Tbsp Vegetable Oil
6 cloves Garlic, chopped
2 inch piece Ginger Root, peeled and chopped.
2 Tbsp Soy Sauce
1 Tbsp Shaohsing Wine
2 Tbsp Fermented Black Vinegar
2 Tbsp Chili Garlic Paste
1 Tbsp ground Sichuan Peppercorns
1 tsp Toasted Sesame Oil

Combine all of your sauce ingredients in a mini food processor and grind to a fine consistency. You can also prepare it by hand, but make sure to finely chop the garlic and ginger root.

Pour over the prawns and let them marinade in the refrigerator for an hour or so. 



Preheat your wok to a high heat and add 2 Tbsp of vegetable oil and slide in the prawn and marinade mixture. Cook for 4-5 minutes and serve with rice.

Comments

Popular posts from this blog

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something.

Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years.

Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.

Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil
Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic.
This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.
You should always use fres…