Szechuan pepper prawns
A sizzling side dish, or serve as part of nibbles for a party
0
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Cook 15 mins
Ready in 15 mins
- Heat 2 tbsp oil in a wok until almost smoking.
- Throw in the prawns and quickly stir-fry until pink and very crisp.
- Pour off any excess oil, then add 2 tsp of the spice mix and stir-fry for 30 seconds. Serve with extra spice mix for dipping.
Per serving
194 kcalories, protein 22.9g, carbohydrate 5.4g, fat 9.2 g, saturated fat 1.4g, fibre 0.1g, salt 8.09 g
Recipe from olive magazine, September 2005.
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http://www.bbcgoodfood.com/recipes/3996/
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Ingredients
- 1 tbsp Szechuan pepper , or black pepper. Grind with 1 tbsp of sea salt and 1 tbsp of Chinese five-spice powder
- 16 raw tiger prawns , heads removed but shell left on
- groundnut oil , for frying
Search Good Food
Ruth Watson of the Crown & Castle in Suffolk created this recipe for The Sherry Institue of Spain's Ten Star Tapas campaign. Wash it down with a glass of ice-cold Fino
1
rating
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Difficulty and servings
Serves 2
Preparation and cooking times
Cook 15 mins
Ready in 15 minsIngredients
- 1 tbsp Szechuan pepper , or black pepper. Grind with 1 tbsp of sea salt and 1 tbsp of Chinese five-spice powder
- 16 raw tiger prawns , heads removed but shell left on
- groundnut oil , for frying
Per serving
194 kcalories, protein 22.9g, carbohydrate 5.4g, fat 9.2 g, saturated fat 1.4g, fibre 0.1g, salt 8.09 g
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