If you're craving a dish that packs a punch and tantalizes your taste buds, look no further than Szechuan Dry Braised Prawns! This mouthwatering recipe combines the bold flavors of Szechuan peppercorns, savory soy sauce, and a hint of chili heat, making it a perfect choice for spice lovers. In just 25 minutes, you can whip up a stunning meal that serves four, impressing family and friends with your culinary skills. Get ready to dive into a world of flavor that will leave you wanting more—your new favorite dinner awaits!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Szechuan
Serves: 4 servings
Ingredients
- 1 lb prawns, deveined
- 2 tablespoons Szechuan peppercorns
- 3 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 tablespoon chili paste
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Begin by preparing the prawns. Ensure they are deveined and rinsed under cold water. Pat them dry with paper towels to remove excess moisture, which will help in achieving a nice sear during cooking.
- In a small bowl, combine the soy sauce, rice wine, and chili paste. Stir well to create a marinade for the prawns. Set aside.
- In a dry skillet over medium heat, add the Szechuan peppercorns. Toast them for about 1-2 minutes until fragrant, stirring constantly to prevent burning. Once toasted, remove them from the heat and crush them lightly using a mortar and pestle or the back of a spoon.
- In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until aromatic, being careful not to burn them.
- Add the prawns to the wok, spreading them out in a single layer. Allow them to cook without stirring for about 2-3 minutes until they turn pink and start to caramelize on one side.
- Flip the prawns and pour the marinade over them. Stir well to coat the prawns evenly. Cook for an additional 3-4 minutes, stirring occasionally, until the prawns are fully cooked and have absorbed the flavors of the marinade.
- Sprinkle the crushed Szechuan peppercorns over the prawns and toss to combine. Cook for an additional 1-2 minutes, allowing the flavors to meld.
- Once cooked, remove the wok from the heat. Serve the Szechuan dry braised prawns hot, garnished with additional crushed Szechuan peppercorns or chopped green onions if desired. Enjoy with steamed rice or noodles.
Tips
- Prep the Prawns: Make sure your prawns are deveined and thoroughly dried before cooking. This step is crucial for achieving that delightful sear and preventing them from steaming in the pan.
- Marinade Magic: Allow the prawns to marinate in the soy sauce, rice wine, and chili paste mixture for at least 10 minutes if you have time. This will enhance their flavor and ensure every bite is bursting with taste.
- Toast the Peppercorns: Don’t skip the toasting step for the Szechuan peppercorns! This process releases their essential oils and intensifies their unique flavor, adding depth to your dish.
- High Heat for Searing: Make sure your oil is hot before adding the prawns. This helps create a beautiful caramelization and locks in the juices, resulting in tender and flavorful prawns.
- Don’t Overcrowd the Pan: If you're doubling the recipe or using a larger batch of prawns, consider cooking them in batches. Overcrowding the pan can lead to steaming rather than frying, which affects the texture.
- Garnish for Extra Flavor: Finish your dish with a sprinkle of additional crushed Szechuan peppercorns or some chopped green onions for a fresh touch and an extra kick.
- Serve with Style: Pair your Szechuan Dry Braised Prawns with steamed rice or noodles to soak up all the delicious sauce, making for a complete and satisfying meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 3g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
