Sichuan Spicy Pepper Prawns
A classic Sichuan dish featuring succulent prawns stir-fried with dried chilies and Sichuan peppercorns, delivering a numbing and spicy kick that is incredibly addictive.
Ingredients
12 items- Large prawns 500 g
- Dried red chilies 20
- Sichuan peppercorns 1 tbsp
- Garlic 3 cloves
- Ginger 1 small piece
- Spring onions 2
- Cooking wine 1 tbsp
- Salt 1 tsp
- Cornstarch 1 tsp
- Light soy sauce 1 tbsp
- Sugar 1/2 tsp
- Cooking oil 3 tbsp
Nutrition
Steps （8 steps）
Rinse prawns and pat dry. Peel, devein, and butterfly each prawn by cutting 1 cm deep along the back. Place in a bowl with cooking wine, a pinch of salt, and cornstarch. Mix well and marinate for 10 minutes.
Cut dried chilies into 2 cm segments using kitchen scissors, discarding seeds. Prep Sichuan peppercorns. Slice garlic and ginger. Chop spring onions.
Heat a wok over medium heat and add oil. Sauté ginger and garlic slices until fragrant, about 30 seconds, then reduce heat to low.
Add dried chili segments and Sichuan peppercorns. Stir-fry over low heat slowly until chilies deepen in color and release aroma, about 2 minutes. Be careful not to burn.
Turn heat to high. Add marinated prawns and stir-fry quickly until they turn pink and curl, about 1 minute.
Drizzle light soy sauce along the edge of the wok, add sugar, and continue stir-frying over high heat for about 30 seconds to evenly coat.
Sprinkle most of the spring onions, toss briefly, then turn off heat. Transfer to a plate and garnish with remaining spring onions.
Serve immediately while hot. The prawns are tender and bouncy, with a fragrant, spicy coating from the chili and pepper mix.
Tips
Marinating prawns with cornstarch helps lock in moisture for a tender texture. Fry dried chilies and pepper over low heat to release flavor without burning. High heat stir-frying ensures prawns stay plump. Adjust spiciness by varying chilies and Sichuan peppercorn quantity.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.