Now this is a must cook dish! Szechuan pepper prawns are sweet, sticky and spicy which in my mind is the perfect combination for these juicy beauties. Szechuan pepper can be bought in Chinese supermarkets or online from http://www.souschef.co.uk (I challenge you to have a look on this site and only buy what you were originally looking for!). The pepper gives a tingle and I toast my peppercorns before using to bring out the flavour. I also used kicap manis in this recipe which is an Indonesian soy sauce that adds a savoury hit which balances the sweetness of the honey. What are you waiting for? Read on!
Ingredients- serves 2
200g raw peeled king prawns
1 tbsp runny honey
1 tbsp kicap manis
1 tsp Szechuan peppercorns
1 garlic clove- crushed
1. Start off by toasting the peppercorns- simply take a small pan and heat the peppercorns over a medium/ high heat for a couple of minutes. Don’t give them too long otherwise they will burn and turn bitter so keep an eye on them. When they’re ready, grab a pestle and mortar and roughly grind them. You’re after a coarse grind rather than dust!
2. For the marinade mix the honey, kicap manis, pepper and garlic and pop the prawns in. Cover and leave in the fridge for aroud 30 minutes. When you are ready to cook, take a small frying pan and add the excess marinade. Cook for a couple of minutes over a medium heat until it starts to thicken and turn lovely and glossy. Add in the prawns and toss to coat in the sticky sauce. The prawns should need around 3-4 minutes depending on their size. And that’s all there is to it! I served the prawns with a simple vegetable and noodle stir fry.
Sweet, sticky and spicy Szechuan pepper prawns- a tingly taste of heaven! I mean, just look at them…