Friday, February 1, 2013

Stir Fried Prawns with Szechuan Pepper

This recipe has been adapted from GraceYoung’s. This portion will yield a small plate of side dish for two. On New Year’s Eve, we also had Slow Cooked Pork Belly and Stir Fried Cabbage.

200 grams frozen prawns  (meat with tails), thawed and patted dry with kitchen paper towel

½  teaspoon Szechuan pepper corns, toasted and ground (coarsely)

½-1 Red Chilli, minced (if you cannot handle the heat, just discard the seeds)

2 cloves of garlic, minced

1 slice of root ginger, minced

1 spring onion, chopped (I use only green parts)

A big pinch of salt

A big pinch of sugar

Mix salt, sugar and Szechuan pepper together and set aside. 

Mix chilli, garlic and ginger in a small bowl.

Add a little bit of oil into a wok on medium high heat, fry garlic, chilli and ginger mixture briefly and push to the side. Add prawns – let them cook undisturbed for a minute or two then turn over and leave them for another minute (or until they turn nicely pink). Sprinkle the prawns with salt and pepper mixture. Swirl fry everything together before adding spring onion. Remove from heat. Serve with steam rice and stir fried greens.

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