Szechuan Spicy Prawns with Crunchy Veggies
Dive into the vibrant taste of our Szechuan Spicy Prawns, where succulent prawns meet an array of crunchy vegetables, creating a delightful burst of flavors. Infused with zesty chili heat and aromatic spices, this dish promises to tantalize your taste buds with every bite. The combination of fresh ginger, garlic, and traditional Szechuan seasonings elevate this stir-fry to new heights, making it a perfect meal for any occasion. Pair it with fluffy fried rice or chewy noodles for an unforgettable experience.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Prawns
12-16 (large raw, de-veined and peeled if necessary)
Dry Sherry Wine
2 tablespoons (divided)
Soy Sauce
1 tablespoon (regular)
Sesame Oil
2 teaspoons (divided)
Szechuan Pepper
1/2 teaspoon (ground)
Chinese Vegetables (Bean Shoots, Red Capsicum, Bok Choy, Baby Corn, Spring Onions)
2 cups (chopped)
Chicken Stock
1/2 cup
Dark Soy Sauce
1/2 teaspoon
Chinese Vinegar
2 teaspoons
Dried Bird's Eye Chili
3-4 (whole or crushed)
Fresh Ginger
1 tablespoon (grated)
Fresh Garlic
1 tablespoon (grated)
Sugar
1/8 teaspoon
Cornflour
1-2 teaspoons (for thickening)
Oil
2 teaspoons (for cooking)
Instructions
1
In a mixing bowl, combine the prawns with 1 tablespoon of dry sherry, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of ground Szechuan pepper. Mix well and marinate for at least 1 hour to infuse maximum flavor.
2
Heat a wok or large skillet over medium-high heat and add 1 teaspoon of oil. Once hot, add the grated garlic, grated ginger, and chopped vegetables. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender. Transfer the cooked vegetables to an oven-safe dish and keep warm in a low oven.
3
Drain the marinated prawns, reserving the marinade. In the same wok, add the remaining oil. Quickly stir-fry the prawns for 1-2 minutes until they turn pink and are just cooked through.
4
Pour in the reserved marinade along with the chicken stock, dark soy sauce, remaining dry sherry, Chinese vinegar, sugar, and cornflour. Stir well to combine and allow to thicken slightly.
5
Return the warm vegetables to the wok, mixing everything together for an additional minute. Ensure all ingredients are heated through.
6
Serve immediately, garnished with additional chili if desired, alongside fried rice or noodles.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Szechuan Spicy Prawns with Crunchy Veggies?
It is a vibrant stir-fry dish featuring succulent prawns and a variety of crunchy vegetables, flavored with aromatic Szechuan spices and chili heat.
What kind of prawns should I use?
The recipe calls for 12-16 large raw prawns that have been de-veined and peeled.
How long do the prawns need to marinate?
The prawns should marinate for at least 1 hour to ensure the flavors of the sherry, soy sauce, and Szechuan pepper are fully infused.
What vegetables are included in this stir-fry?
The dish uses a mix of bean shoots, red capsicum, bok choy, baby corn, and spring onions.
Is this dish very spicy?
Yes, it is designed to be spicy, featuring both ground Szechuan pepper and 3-4 dried bird's eye chilies.
What provides the unique Szechuan flavor?
The distinct flavor comes from the combination of ground Szechuan pepper, fresh ginger, garlic, and Chinese vinegar.
Can I substitute the prawns with another protein?
While the recipe focuses on prawns, the flavor profile works well with other seafood like scallops or even sliced chicken breast.
What should I serve with Szechuan Spicy Prawns?
It is best served immediately alongside fluffy fried rice or chewy noodles.
How do I prepare the ginger and garlic?
Both the fresh ginger and the garlic should be grated, using 1 tablespoon of each for the recipe.
What is the purpose of the cornflour?
Cornflour is used in the sauce to help it thicken and coat the prawns and vegetables properly.
Can I use frozen vegetables?
Fresh vegetables are recommended for the best 'crunchy' texture, but frozen stir-fry mixes can be used in a pinch.
What type of oil is best for cooking this stir-fry?
The recipe suggests using a standard cooking oil for the high-heat stir-frying and sesame oil for the marinade and flavor.
How do I keep the vegetables warm while cooking the prawns?
After stir-frying the vegetables, transfer them to an oven-safe dish and keep them in a low-temperature oven.
What is Chinese vinegar?
Chinese vinegar, often Chinkiang vinegar, is a dark, complex vinegar that adds a deep, tangy note to the sauce.
Do I discard the marinade after soaking the prawns?
No, you should reserve the marinade and pour it back into the wok with the chicken stock to form the base of the sauce.
What is the cooking time for the vegetables?
The vegetables should be stir-fried for about 3-4 minutes until they are vibrant and slightly tender.
How long does it take to cook the prawns?
Prawns cook very quickly; they only need about 1-2 minutes in the wok until they turn pink.
Can I adjust the spice level?
Yes, you can increase or decrease the number of dried bird's eye chilies or the amount of Szechuan pepper to suit your preference.
What type of soy sauce is required?
The recipe uses both regular soy sauce for the marinade and a small amount of dark soy sauce for the final sauce.
Is there sugar in this recipe?
Yes, a small amount (1/8 teaspoon) of sugar is added to balance the savory and spicy flavors.
What equipment do I need to make this?
A wok or a large skillet is ideal for maintaining the high heat necessary for stir-frying.
Can I use white wine instead of dry sherry?
If dry sherry is unavailable, a dry white wine or Shaoxing rice wine can be used as a substitute.
What are bird's eye chilies?
They are small, very hot chilies. You can use them whole for a milder heat or crush them to make the dish spicier.
How many servings does this recipe provide?
While not explicitly stated, the 12-16 large prawns and 2 cups of vegetables typically serve 2 to 4 people depending on side dishes.
Can I use sesame oil for the high-heat frying?
It is better to use a high-smoke point cooking oil for the frying and add sesame oil to the marinade or at the end for flavor.
Why is Szechuan pepper different from black pepper?
Szechuan pepper has a unique citrus-like aroma and produces a numbing or tingling sensation in the mouth.
Should the vegetables be chopped finely?
The vegetables should be chopped into pieces suitable for quick stir-frying, ensuring they remain crunchy.
Is this recipe healthy?
Yes, it is tagged as a healthy meal as it contains lean protein from prawns and a large variety of fresh vegetables.
What is the final step of the recipe?
The final step is to return the warm vegetables to the wok, mix everything for a minute to heat through, and serve immediately.
Can I make this dish ahead of time?
Stir-frys are best enjoyed fresh to maintain the texture of the prawns and veggies, but you can marinate the prawns and prep the veggies in advance.