Ingredients with Measurements:
- 1 pound large prawns, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Szechuan peppercorns, ground
- 1/2 cup vegetable oil, for frying
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Special Equipment Needed:
- Large mixing bowl
- Wok or large skillet
- Slotted spoon
- Paper towels
- Small saucepan
- Whisk
Step-by-Step Instructions:
1. In a large mixing bowl, combine cornstarch, all-purpose flour, salt, black pepper, garlic powder, onion powder, cayenne pepper, and Szechuan peppercorns.
2. Add the prawns to the bowl and toss to coat evenly.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Once the oil is hot, add the prawns in batches and fry until golden brown, about 2-3 minutes per side.
5. Use a slotted spoon to transfer the prawns to a plate lined with paper towels to drain excess oil.
6. In a small saucepan, combine sesame oil, soy sauce, honey, rice vinegar, chili garlic sauce, garlic, and ginger.
7. Cook over medium heat, whisking constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
8. Pour the sauce over the fried prawns and toss to coat evenly.
9. Garnish with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
- Medium heat for sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 27g
- Protein: 24g
- Sodium: 1570mg
- Sugar: 12g
Substitutions for ingredients:
- Shrimp can be used instead of prawns
- Cornstarch can be substituted with potato starch or tapioca starch
- Rice vinegar can be substituted with white vinegar or apple cider vinegar
- Chili garlic sauce can be substituted with Sriracha or hot sauce
Variations:
- Add diced bell peppers and onions to the sauce for a vegetable stir-fry
- Use chicken or tofu instead of prawns for a vegetarian option
- Add crushed peanuts or cashews for extra crunch
Tips and Tricks:
- Make sure the oil is hot enough before adding the prawns to prevent them from sticking to the pan
- Use a slotted spoon to remove the prawns from the oil to avoid excess oil on the dish
- Adjust the amount of chili garlic sauce to your desired level of spiciness
Storage Instructions:
- Store leftover prawns in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in a skillet over medium heat until heated through
Presentation Ideas:
- Serve on a bed of steamed rice or noodles
- Garnish with fresh cilantro or chopped scallions
Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Crushed peanuts or cashews
- Fresh cilantro
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Egg rolls or spring rolls
Suggested Side Dishes:
- Steamed bok choy
- Stir-fried green beans
- Fried rice
Troubleshooting Advice:
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached
- If the prawns are not crispy, increase the heat of the oil or fry for a longer period of time
Food Safety Advice:
- Make sure the prawns are fully cooked before serving
- Use a food thermometer to ensure the internal temperature of the prawns reaches 145°F
Food History:
- Szechuan cuisine originates from the Sichuan province in southwestern China and is known for its bold and spicy flavors
Flavor Profiles:
- Spicy, sweet, savory, and umami
Serving Suggestions:
- Serve as an appetizer or main dish
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Region: Chinese