If you’ve ever been captivated by the bold and fiery flavors of Chinese cuisine, then you’re in for a treat with these Sichuan Chilli Prawns. Just the thought of crispy prawns tossed in a fragrant, spicy sauce makes my mouth water! This dish combines the tingling heat of Sichuan peppercorns with the rich warmth of garlic and ginger, creating a symphony of flavors that dances on your palate.
I stumbled upon this recipe during a restless evening in my kitchen, yearning for something exciting after too many weeks of uninspired meals. With just a handful of ingredients, this delightful treat transforms into a masterpiece in only 45 minutes. Whether you’re entertaining friends, impressing a date, or simply craving a delicious homemade feast, these succulent prawns will surely become a favorite.
So grab your apron and let’s dive into the bold world of Sichuan Chilli Prawns—where every bite promises to awaken your senses and elevate your dinner game!
Why are Sichuan Chilli Prawns a Must-Try?
Flavor Explosion: The unique blend of Sichuan peppercorns and chillies delivers an unforgettable spicy kick.
Quick and Easy: Ready in just 45 minutes, perfect for busy weeknights or last-minute gatherings!
Crispy Perfection: Enjoy prawns coated in a light, crunchy flour crust, enhancing each bite with delightful texture.
Versatile Delight: Serve as an appetizer, main dish, or even mix it into noodles for a satisfying meal!
Impress Your Guests: This dish is bound to captivate friends and family with its striking flavors and vibrant presentation.
Ready to spice up your dinner menu? Try these scrumptious Sichuan Chilli Prawns tonight!
Sichuan Chilli Prawns Ingredients
For the Prawns
• 500 g prawns – fresh or thawed, perfect for an amazing flavor experience.
• 1 tbsp Sichuan peppercorns – adds that signature numbing heat that is distinctly Sichuan.
• 5 spring onions – contributes a refreshing crunch and a pop of color.
• 1 cup plain flour – coats the prawns for that golden, crispy finish.
• Vegetable oil – use for shallow frying and stir-frying, ensuring a perfect sizzle.
• 6 garlic cloves – freshly minced for rich aroma and flavor.
• 5 cm piece ginger – grated for a spicy warmth that complements the prawns.
• 10 dried long red chillies – brings vibrant heat and adds an eye-catching element.
Marinade:
• 2 tbsp soy sauce – infuses a savory depth to the prawns.
• 1 tsp sesame oil – enhances the dish with a nutty richness.
Stir-fry sauce:
• 2 tbsp light soy sauce – balances the flavors with a touch of saltiness.
• 2 tbsp Chinese Shaoxing wine – adds a complex, fragrant note that elevates the dish.
• 1 tsp sugar – rounds out the flavor, harmonizing the heat and salt.
Unlock the magic of bold flavors with these Sichuan Chilli Prawns and take your taste buds on an unforgettable journey!
How to Make Sichuan Chilli Prawns
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Marinate the prawns: In a bowl, combine the prawns with soy sauce and sesame oil. Allow them to soak up the flavors for about 10 minutes while preparing other ingredients.
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Toast Sichuan peppercorns: Heat a dry frying pan over medium heat. Add the peppercorns, cooking for 2-3 minutes or until fragrant. Transfer to a mortar and grind into a fine powder, then set aside.
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Slice spring onions: Take the pale part of the spring onions and finely slice it. Cut the green part into batons, keeping the two parts separate for later use.
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Mix the stir-fry sauce: In a small bowl, whisk together light soy sauce, Chinese Shaoxing wine, and sugar until well combined—this will add a delightful zing to your prawns!
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Heat oil for frying: In a large non-stick frying pan, pour in enough vegetable oil to cover the bottom by about 1 cm. Heat over high heat until it’s shimmering.
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Coat the prawns: Dredge the marinated prawns in plain flour, shaking off the excess. Carefully place them into the hot oil, cooking for 2-3 minutes on each side, or until they achieve a beautiful golden brown color. Drain on paper towels.
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Stir-fry aromatics: Discard the oil from the pan and wipe it clean. Return to medium-high heat, adding 2 tbsp of vegetable oil. Sauté garlic, ginger, dried long red chillies, and the pale part of the spring onion for about a minute, until fragrant.
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Combine everything: Add the fried prawns back to the pan along with the ground Sichuan peppercorns, tossing to coat evenly. Pour in the stir-fry sauce and mix until the prawns are fully coated and cooked through.
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Garnish: Finally, remove the pan from heat and sprinkle the green part of the spring onions over the top before serving for a fresh touch.
Optional: Serve with steamed rice to soak up all the delicious sauce.
Exact quantities are listed in the recipe card below.
What to Serve with Sichuan Chilli Prawns?
Elevate your dining experience with these captivating pairings that complement the fiery flavors of your Sichuan Chilli Prawns!
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Steamed Jasmine Rice: The delicate aroma and fluffy texture absorb the spicy sauce, creating a perfect balance with every bite.
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Garlic Stir-Fried Bok Choy: The crisp, tender greens offer a refreshing contrast to the rich prawns while adding vibrant color to your plate.
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Chilled Cucumber Salad: This cool, crunchy salad provides a light, refreshing counterpoint to the heat, refreshing your palate between bites.
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Sesame Noodles: Tossed in a savory sesame and soy dressing, these noodles make a wonderful base that pairs harmoniously with the spicy prawns.
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Spicy Mango Salsa: Adding a sweet and zesty twist, this salsa enhances the prawns’ flavors while introducing an exciting fruity element.
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Sichuan-style Miso Soup: A warm bowl of miso soup with tofu adds comforting depth and umami, soothing the heat of the prawns.
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Aromatic Green Tea: Sipping on this herbal beverage cleanses the palate and complements the bold spices beautifully.
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Coconut Milk Pudding: This creamy dessert is a delightful way to end the meal, offering a cool and sweet finish that contrasts pleasantly with the prawns.
With these side dishes and drinks, your meal will be an explosion of flavors and experiences!
Expert Tips for Sichuan Chilli Prawns
Prep Ingredients First: Always prepare and chop your ingredients ahead of time. This saves you from scrambling while cooking and ensures everything is ready to go.
Watch the Oil Temperature: Ensure your oil is hot enough before adding the prawns. If it’s not hot, they’ll become greasy instead of crispy.
Avoid Overcrowding: Cook the prawns in batches if necessary. Overcrowding the pan can lead to steaming rather than frying, resulting in less crispy Sichuan Chilli Prawns.
Adjust Spice Levels: Feel free to modify the amount of dried chillies according to your heat preference. Don’t be afraid to experiment with flavors!
Perfect Timing: Keep an eye on the prawns while frying—they only need 2-3 minutes per side. Overcooking can make them tough and chewy.
With these tips, you’ll whip up Sichuan Chilli Prawns that are truly addictive!
Sichuan Chilli Prawns Variations
Feel free to get creative with these Sichuan Chilli Prawns, and let your taste buds guide your choices!
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Gluten-Free: Swap plain flour for cornstarch or a gluten-free flour blend for a crispy coating that everyone can enjoy.
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Spicy Upgrade: Add fresh chopped bird’s eye chillies to the stir-fry for an extra kick of heat and vibrant color.
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Veggie Twist: Toss in bell peppers or snap peas during the stir-fry phase to add texture and nutritious crunch.
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Coconut-Curry Fusion: Mix a tablespoon of coconut milk into the stir-fry sauce for a tropical twist that balances the spice beautifully.
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Soy-Free: Use tamari or coconut aminos instead of soy sauce for a delicious, safe option for those avoiding soy.
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Add Nuts: Stir in toasted cashews or peanuts just before serving for a delightful crunch that complements the prawns.
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Herb Enhancement: Fresh cilantro or basil can be added before serving to bring a fresh, aromatic twist to the dish.
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Citrus Zing: Add the juice of a lime or lemon into the stir-fry for a zesty bright note that enhances all the flavors beautifully.
Make Ahead Options
Preparing Sichuan Chilli Prawns ahead of time is a fantastic way to save precious moments on busy weeknights! You can marinate the prawns with the soy sauce and sesame oil up to 24 hours in advance, allowing the flavors to develop beautifully. Additionally, you can prepare the stir-fry sauce and store it in the refrigerator for up to 3 days for maximum convenience. Just remember to keep the coated prawns refrigerated on a plate separated by parchment paper to maintain their crispy texture. When you’re ready to serve, simply heat the oil and fry the marinated prawns, then toss them with the stir-fry sauce and aromatics for an effortlessly spectacular, restaurant-quality dish that’s just as delicious!
How to Store and Freeze Sichuan Chilli Prawns
Fridge: Store any leftover Sichuan Chilli Prawns in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to maintain crispiness.
Freezer: For longer storage, freeze the cooked prawns in a single layer on a baking sheet, then transfer to an airtight bag for up to 2 months. Thaw in the fridge before reheating.
Reheating: To revive the crispy texture, reheat in a hot skillet for a few minutes, adding a splash of oil if needed, until warmed through.
Avoid Moisture: Ensure the prawns are completely cooled before storing to prevent excess moisture, which can lead to sogginess.
Sichuan Chilli Prawns Recipe FAQs
How do I choose the best prawns?
Absolutely! Look for firm and moist prawns with a slight ocean scent. Avoid prawns with dark spots all over or a strong, off-putting smell. Fresh prawns are key to enhancing the flavors of your Sichuan Chilli Prawns!
How long can I store Sichuan Chilli Prawns in the fridge?
You can keep leftover Sichuan Chilli Prawns in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat to maintain that crispy coating, and enjoy the flavors as if they were freshly made!
Can I freeze Sichuan Chilli Prawns?
Yes, you can! To freeze, first lay the cooked prawns in a single layer on a baking sheet. Once frozen, transfer them to an airtight bag or container. They’ll last up to 2 months in the freezer. When ready to enjoy, thaw in the fridge overnight and reheat in a hot skillet for the best texture.
What should I do if my prawns are turning out soggy?
The culprit might be too much moisture before frying or overcrowding the pan! Ensure you pat the prawns dry before dredging them in flour, and give them ample space in the pan to fry. Frying in small batches allows for that crispy goodness to shine through!
Are there any dietary considerations I should keep in mind?
Absolutely! If you have shellfish allergies, you should avoid this recipe. When serving to others, it’s best to check for any dietary restrictions, especially around toppings or side dishes like soy sauce or Shaoxing wine. Always adapt ingredients to fit your guests’ needs!
What can I serve with Sichuan Chilli Prawns?
These prawns are incredibly versatile! I often serve them with steamed jasmine rice or stir-fried vegetables to create a well-rounded meal. Pairing with some sliced cucumber or a fresh salad adds a refreshing touch to balance the heat and spice. Enjoy experimenting!
Savor Spicy Sichuan Chilli Prawns For a Flavor Explosion
Ingredients
Equipment
Method
- Marinate the prawns: In a bowl, combine the prawns with soy sauce and sesame oil. Allow them to soak up the flavors for about 10 minutes while preparing other ingredients.
- Toast Sichuan peppercorns: Heat a dry frying pan over medium heat. Add the peppercorns, cooking for 2-3 minutes or until fragrant. Transfer to a mortar and grind into a fine powder, then set aside.
- Slice spring onions: Take the pale part of the spring onions and finely slice it. Cut the green part into batons, keeping the two parts separate for later use.
- Mix the stir-fry sauce: In a small bowl, whisk together light soy sauce, Chinese Shaoxing wine, and sugar until well combined.
- Heat oil for frying: In a large non-stick frying pan, pour in enough vegetable oil to cover the bottom by about 1 cm. Heat over high heat until it’s shimmering.
- Coat the prawns: Dredge the marinated prawns in plain flour, shaking off the excess. Carefully place them into the hot oil, cooking for 2-3 minutes on each side, or until they achieve a beautiful golden brown color. Drain on paper towels.
- Stir-fry aromatics: Discard the oil from the pan and wipe it clean. Return to medium-high heat, adding 2 tbsp of vegetable oil. Sauté garlic, ginger, dried chillies, and the pale part of the spring onion for about a minute, until fragrant.
- Combine everything: Add the fried prawns back to the pan along with the ground Sichuan peppercorns, tossing to coat evenly. Pour in the stir-fry sauce and mix until the prawns are fully coated and cooked through.
- Garnish: Sprinkle the green part of the spring onions over the top before serving.
