Szechuan Prawns Recipe

Juicy prawns stir-fried with garlic, ginger, dried red chillies and toasted Szechuan peppercorns for a spicy and aromatic Chinese-style dish.

Prep Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Serves: 4

Cuisine: Chinese

Course: Main Dish

Tags: Szechuan Prawns · Prawn Recipes · Szechuan Recipes · Spicy Recipes · Chinese Recipes · Stir-Fry Recipes

Ingredients

For the Prawns

• 500g large prawns, peeled and deveined
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 dried red chillies, crushed
• 1 tbsp Szechuan peppercorns, toasted and ground
• 1 tbsp soy sauce
• 1 tsp rice wine vinegar
• 1 tsp sugar
• 1 tsp cornflour
• 2 tbsp vegetable oil

Method

1. Marinate the prawns

Place the prawns in a bowl.

Add half of the minced garlic and grated ginger, along with the Szechuan peppercorns, soy sauce, rice wine vinegar, sugar and cornflour.

Mix well to coat the prawns evenly.

Leave to marinate for 15–30 minutes.

2. Heat the oil

Heat the vegetable oil in a wok or large frying pan over high heat until hot.

3. Stir-fry the prawns

Add the marinated prawns to the hot wok.

Stir-fry for 2–3 minutes, until the prawns turn pink and are cooked through.

Remove the prawns from the wok and set aside.

4. Cook the aromatics

Using the same wok, add the remaining garlic and ginger.

Stir-fry for approximately 30 seconds, until fragrant.

Add the crushed dried red chillies and stir-fry for another 30 seconds.

5. Combine and serve

Return the cooked prawns to the wok.

Toss everything together until the prawns are evenly coated with the aromatics and seasoning.

Serve immediately with steamed rice.

Notes

• Adjust the spice: Add more or fewer dried red chillies depending on your preferred heat level.
• Szechuan peppercorns: Toast the peppercorns before grinding to bring out their aroma.
• Add vegetables: Bell peppers, onions or snow peas can be added for extra texture and colour.
• Serve with vegetables: Steamed broccoli or pak choi makes a simple accompaniment.