Salt and Pepper Sichuan Prawns with Soy Chilli Dipping Sauce

Seared prawns coated in toasted Sichuan spices, served with a sweet and spicy soy dipping sauce and curled garnishes.

Healthy Quick Seafood Spicy Prawns Low Carb

Estimated Nutrition

Calories

227.6

kcal / serving

910.4 kcal total

Carbs

20.6g

per serving

82.5 g total

Fat

3.2g

per serving

12.8 g total

Protein

27.1g

per serving

108.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Light Brown Sugar

Sauce component

CondimentsSauces

Mirin

Sauce component

Dark Soy Sauce

Sauce component

NutsSeeds

0.5

tsp

Sichuan Pepper Seeds

pinch

Flaked Sea Salt

to taste

tsp

Five-Spice Powder

OilsFats

Sunflower Oil

Seafood

piece

Tiger Prawn

raw, peeled, deveined

Vegetables

piece

Spring Onion

cut into thin lengthwise strips

piece

Red Chilli

deseeded and sliced into long thin strips for garnish

piece

Green Chilli

finely sliced for sauce

Method

Stir together mirin, soy sauce, sugar, and sliced chillies in a serving bowl.

Grind Sichuan pepper and salt into a smooth powder using a mortar and pestle.

Toast ground pepper and five spice in a dry wok for 2 minutes until fragrant.

Slice spring onion and chilli into thin strips and soak in iced water in the freezer.

Coat the raw prawns evenly in the toasted spice mixture.

Stir fry the prawns in sunflower oil for 2 minutes until pink.

Serve prawns with the dipping sauce and garnish with the drained onion and chilli.