The lovely Sichuan peppercorns are sitting in my spice drawer waiting to be used! And after the fantastic chicken I made I knew I could not leave it long before I found another use for them. We have a great supplier of prawns and so very little needed to be done in the way of preparation. I took them out of the freezer, defrosted them, patted them dry and viola, they were ready for some love and attention. You do not want to get over enthusiastic with prawns as given the cost, you want to actually taste the prawn meat when you eat them. These Sichuan Pepper Prawns were simply butterflied, marinated, fried and served!
Sichuan Pepper Prawns
- 6 - 8 prawns per person, depending on size, butterflied and cleaned
- 2 cloves garlic, crushed
- 1 stalk lemongrass, pounded and sliced
- 2.5 cm fresh root ginger, peeled and finely chopped
- 1 lemon, juice only
- 15 g butter
- 15 mls olive oil
- 5 mls Sichuan peppercorns, ground
- make a marinade of the garlic, lemongrass, ginger and lemon juice
- put the butter and the olive oil into a frying pan and heat
- cook the prawns until they are done
- remove from the heat and sprinkle with the ground Sichuan pepper - just a small pinch per prawn will do
When buying prawns please take note of my recommendations. You want to buy locally caught prawns. Ones that come from the sea. If the country you are in does not have access to sea prawns then please do yourself a favour and purchase ones that are imported. I do not usually encourage the carbon footprint, but for prawns it is a necessity in my opinion. Look for prawns from South Africa, Argentina or Mozambique if you get southern hemisphere produce. The ones from Scotland are fantastic, as well as any caught off the coast of Italy.