Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Szechuan Pepper-Salt Prawns Recipe
    Lost? Site Map

    Szechuan Pepper-Salt Prawns

    Szechuan Pepper-Salt Prawns. Photo by Dimpi

    1/2 Photos of Szechuan Pepper-Salt Prawns

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Aunt Cookie's Note:

    This recipe is an adoptee from the RecipeZaar account. I will repost here when I have tried the recipe. Rest assured that I won't change the recipe, though...it seems to be pretty popular as is. Enjoy! Source: tom Douglas

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
    2. 2
      Do not let them burn.
    3. 3
      They may smoke and pop like popcorn; this is OK.
    4. 4
      Remove the pan from the heat; set aside to cool slightly.
    5. 5
      In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
    6. 6
      Transfer to a bowl and combine with the salt.
    7. 7
      Set aside.
    8. 8
      To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
    9. 9
      Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
    10. 10
      Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
    11. 11
      With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
    12. 12
      Add the garlic, chili pepper and pepper-salt mixture.
    13. 13
      Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
    14. 14
      Remove from the heat.
    15. 15
      A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.

    Ratings & Reviews:

    • on April 28, 2005

      55

      This is delicious! I used szechuan peppercorns for the first time and was delighted with its flavor. The shrimp is super easy to make and has a delicate crust from the cornstarch. I added a single serrano chili with seeds and it was plenty hot! Thanks MC for a wonderful recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2003

      55

      This was just AMAZING!! so simple to prepare but oh the flavours melded together wonderfully!!! a zillion thumbs up to this recipe, and I fully recommend this. Followed the recipe to the T. Thanks Meanie!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2008

      55

      This was a fantastic recipe - just to let you know that this is the first time I have given a Recipezaar recipe 5 stars - my highest has normally been 4, but for the quickness, ease and most of all, taste of this dish, it deserves a 5. I had a supply of Szechuan peppercorns and also of Thai white peppercorns, so it was all to hand, along with, of course the prawns, which were easy too, as they were deveined and frozen, so only needed to defrost, dust with corn flour and toss in the pan for a couple minutes and add the salt and pepper and chilli. Brilliant!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

    Advertisement

    Nutritional Facts for Szechuan Pepper-Salt Prawns

    Serving Size: 1 (391 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 476.6
     
    Calories from Fat 264
    55%
    Total Fat 29.3 g
    45%
    Saturated Fat 4.8 g
    24%
    Cholesterol 286.4 mg
    95%
    Sodium 1872.1 mg
    78%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.4 g
    1%
    Protein 31.6 g
    63%

    The following items or measurements are not included:

    szechuan peppercorns

    white peppercorns

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites