"Sichuan Pepper Prawns"
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Sichuan Pepper Prawns Recipe


  • 6 - 8 prawns per person depending on size, butterflied and cleaned
  • 2 cloves garlic crushed
  • 1 stalk lemongrass pounded and sliced
  • 2.5 cm root ginger peeled and finely chopped
  • juice of 1 lemon
  • 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


Sichuan peppercorns have a slight numbing effect on the tongue so you do not want to be too generous with them