Szechuan Sweet Sour Prawns Food

SWEET AND SOUR PRAWNS/SHRIMP

Steps:

• SAUCE - combine all the sauce ingredients in a jug and set aside.
• Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
• Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.

SZECHUAN PEPPER-SALT PRAWNS

Steps:

• To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
• Do not let them burn.
• They may smoke and pop like popcorn; this is OK.
• Remove the pan from the heat; set aside to cool slightly.
• In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
• Transfer to a bowl and combine with the salt.
• Set aside.
• To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
• Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
• Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
• With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
• Add the garlic, chili pepper and pepper-salt mixture.
• Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
• Remove from the heat.
• A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.

SWEET & SOUR PRAWNS

Steps:

• Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
• Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
• Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
• Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.

SPICY SICHUAN-STYLE PRAWNS

Steps:

• Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.