Easiest Way to Prepare Ultimate Sichuan salt and pepper king prawns with wok-toasted chilli and garlic

Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, How to Prepare Any-night-of-the-week Sichuan salt and pepper king prawns with wok-toasted chilli and garlic. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sichuan salt and pepper king prawns with wok-toasted chilli and garlic, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sichuan salt and pepper king prawns with wok-toasted chilli and garlic delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sichuan salt and pepper king prawns with wok-toasted chilli and garlic is 4 serves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sichuan salt and pepper king prawns with wok-toasted chilli and garlic estimated approx 45 minutes.

To begin with this recipe, we must first prepare a few components. You can have Sichuan salt and pepper king prawns with wok-toasted chilli and garlic using 24 ingredients and 13 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Sichuan salt and pepper king prawns with wok-toasted chilli and garlic:

1. For the prawns:
2. 20 large king prawns, peeled
3. 2 tbsp mushroom soy sauce
4. 2 tbsp chinese cooking wine
5. 1 tbsp sesame oil
6. 1 egg beaten
7. Chilli and garlic:
8. 2 long red chillies, finely sliced
9. 2 long green chillies, finely sliced
10. 2 bird eye’s chillies, finely sliced
11. 2 cloves garlic, peeled and finely chopped
12. 2 tbsp spring onion finely sliced
13. 1 tsp Sichuan salt and pepper
14. Sichuan salt and pepper:
15. 100 g sea salt
16. 16 g Sichuan peppercorn
17. 50 dried galangal powder
18. 35 g caster sugar
19. To finish:
20. Rice bran oil for frying
21. 200 g tapioca starch
22. 1 tbsp Sichuan salt and pepper extra for dipping
23. Fresh coriander leaves, to garnish
24. Lime wedges to serve

Steps to make to make Sichuan salt and pepper king prawns with wok-toasted chilli and garlic

1. For the prawns: Prepare the prawns by making an incision down the back and removing any intestinal tract. Make the slit deep enough so that the prawns can be butterfly easily.
2. Marinate the prawns with soy, chinese cooking wine, sesame oil and egg for at least 20 minutes or overnight if possible
3. For chilli and garlic: Dry toast all ingredients except the Sichuan salt and pepper, in a wok or frying pan until fragrant and slightly blackened
4. Season with Sichuan salt and pepper.
5. For Sichuan salt and pepper: Dry toast salt and peppercorn gently in a large fry pan until fragrant. Add dry galangal and stir fry gently another 2 minutes
6. Grind and mix sugar through Store in an airtight containing for up to 1 week.
7. To finish: Set up a fryer at 180 degrees Celsius
8. Dredge the prawns through the tapioca starch, making sure all surfaces are well coated.
9. Gather up a few prawns while in the starch and give them a slight scrunch to help pack on the starch. Repeat with the remaining prawns.
10. Gently shake off the excess before frying in two batches. Fry each batch for 1 1/2 minutes. Drain on absorbent paper towels.
11. Sprinkle Sichuan salt and pepper over the prawns and pile up on a plate.
12. Season the toasted chilli and garlic with a generous sprinkle of Sichuan salt and pepper.
13. Serve with coriander sprinkled over, lime wedges and extra Sichuan salt and pepper for dipping.

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