Salt and pepper Sichuan prawns with soy chilli dipping sauce

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

There is a restaurant near me which serves the most enticing Chinese food. I have become a bit of a regular there due to my addiction to their salt and pepper squid. I decided I must take inspiration from this marvelled culinary eating establishment and make my own, slightly healthier version and this is the result. It has fast become the number one most requested fish dish in my family now.


By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook

Ingredients

For the garnish

  • 1 small spring onion
  • 1 small red chilli

For the sauce

  • 5 tbsp mirin
  • 4 tbsp dark soy sauce
  • 1 tsp soft light brown sugar
  • 1 red chilli, (seeds removed if you prefer it slightly less hot), finely sliced
  • 1 green chilli, (seeds removed if you prefer it slightly less hot), finely sliced

For the prawns

  • ½ tsp Sichuan pepper seeds
  • flaked sea salt
  • 2 tsp five-spice powder
  • 40 raw, peeled tiger prawns, deveined
  • 1 tsp sunflower oil

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