Tuesday, 11 March 2014

Sichuan Prawns


It is some 2 weeks ago I posted something here on my blog.
It has been very busy in a good way.
Hans had a week of carnival holiday, so we have been doing things.

I think we have been away most of the days, he had to play a charity concert in Antwerp a afternoon so we drove to that side and after that we went to pick up shyama from a city in Nederlands as she has been gone to a university there for 2 weeks and as it was carnival that weekend after her course she went to a friends place in another town and spend a day there and we picked her up from there.
Oh and we wen to France to a supermarket to buy typical french products ( the good thing about living in Belgium)

Like that the whole week of holiday just flew.


Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chili oil.
The Sichuan pepper is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a "tingly-numbing" in the mouth.
Also common are garlic, chili peppers, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Szechuan cuisine.







200 gm uncooked tiger prawns remove the skin and the veins
Few table spoon of oil
2 spring onions chopped ( i chopped them slanted and in big chunks)
3 small dried chillies, soaked in warm water for 10 minutes
1 tsp chopped garlic
1 tsp finely chopped ginger
2 tbsp of soy sauce
1 tbsp of chinese rice wine ( if you don't have this you can use dry sherry)
1 heap tbsp of tomato puree ( not ketchup)
1 tbsp chilli bean sauce
100 to 150 ml of water ( if you want more gravy then add more water)
1 tbsp of coriander leaves
1 to 2 tbsp of corn flour mixed with a bit of water ( you might not need all the amount depend how thick you want you sauce to be)

Method :
Heat the oil in a wok add the prawns and fry for 2 minutes and remove them into a bowl.
Now add the chillies, garlic and ginger and fry for few seconds, add the chopped spring onions and fry them for few minutes.
Add the rice wine, soy sauce, tomato puree, chillie bean sauce and the water. mix everything well and cook for few minutes, stirring so that nothing gets burned. Add the corn flour mix and cook for few minutes till the sauce is thickend.
Add the prawns which are kept aside cook for another 2 minutes till all the prawns are coated with the sauce.
Add the coriander leaves, sprinkle with chopped spring onions. and serve with rice or noodles.

11 comments:

Ananda Rajashekar said...

Prawns looks fantastic Finla, i love Szechuan cuisine looks very easy i'm going to try soon..with rice and those crisps oh how lovely!

Ananda Rajashekar said...

Prawns looks fantastic Finla, i love Szechuan cuisine looks very easy i'm going to try soon..with rice and those crisps oh how lovely!

Roshni said...

my my my.. what a fantastic prep

Gloria Baker said...

I love prawns Finla and this look yumm!

Angie Schneider said...

Looks irresistible, Finla. I would need a 2nd helping of rice!

Bombay-Bruxelles said...

This looks so lovely!!

Ansh Dhar said...

I want a bowlful of that, Finla! Slurp!

Hasna Hamza Layin said...

Tempting soup Finla... Nd awesome pix as usual

Priya Suresh said...

Couldnt stop myself drooling over that bowl of irresistible sichuan prawns Finla..Lovely spread there.

sra said...

Love the way you style the rice, and of course, I love shrimps.

Cham said...

I have the schezuan pepper it has a very unique spice level. I want ur bowl now.