My spicy Sichuan salt and pepper king prawns are the type of recipe I just love to eat and share. So it had to be the next recipe in this year’s celebration of the upcoming Chinese New Year. Be prepared, however, even though they have a spicy kick they are very addictive. The prawns are quickly deep-fried in the lightest coating then seasoned with my blend of salt,
This spicy salt blend is typical Sichuan Chinese cuisine. Sichuan cooking typically uses lots of strong
Spicy Sichuan Salt and Pepper Mix
You will find this mix is great as a rub for seasoning pork or chicken, like chicken wings, and can be used as a dry dip as well as with seafood like king prawns or calamari. If you don’t want to deep fry your prawns, you can stir fry them in their shells in a wok and add the Sichuan salt and pepper mix a couple of minutes before serving.
60 gram Sea Salt
10 gram Sichuan Pepper
5 gram dried Chilli Flakes
3 gram ground Star Anise
Heat the Sichuan peppercorns and sea salt in a heavy-bottomed frying pan over medium-low heat, until the salt starts to turn grey. Toss the pan occasionally to stop the peppercorns from burning. Remove from the heat and allow the mixture to cool. Grind the mixture in a pestle and mortar with the chilli flakes and Star anise. Store in a dry air-tight container and use as required.