Sichuan prawns with peanuts and chilies - Everything Anna
Hot and extra spicy, these prawns are perfect for your next dinner party.
Recipe & food styling Mari Loewen. Photography Ross Cornish.

Recipe & food styling Mari Loewen. Photography Ross Cornish.

Sichuan prawns
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings

Ingredients

  • 12 large prawns, peeled, tail on
  • 4 teaspoons sesame oil
  • 1 teaspoon Sichuan peppercorns
  • 1/4 cup peanuts, raw
  • 2 fresh chilies, seeded and coarsely chopped
  • 1 teaspoon sugar
  • 2 tablespoons garlic, coarsely chopped
  • 1/2 teaspoon coarse salt

Preparation

Place peanuts and peppercorns in a fry pan and toast for 5-6 minutes or until fragrant. Allow to cool. In a food processor, place peppercorns, peanuts, chilies, sugar, garlic and chop coarsely. In a bowl, toss prawns with peppercorn mixture. Heat oil in pan on medium-high heat, add prawns and toss for about 2-3 minutes. Sprinkle with salt and serve.

From the feature Girls Only Thai Take-Out Inspired Dinner Party.