Sichuan Chilli Prawn! Indeed. Another style to a Chinese dish (Chick Kut Teh). Chinese food (Yong Tau Foo, Chay Kway Teow, Hong Kong Style Steamed Fish & Chinese Fried Rice), as you know or don't, must I reckon highlight oyster sauce and dark sauce. Additionally, chilli even for Chinese dishes (Chinese Black Vinegar Chicken) is the customary ingredient for those of us who, no matter what, need our fix of spiciness. Whether a tiny bit of touch or bolt thundering spiciness (Chilli Lime Fish, Sweet Chilli Chicken & Chilli Honey Clams)? I of course, I think you know me? In my house, how can we don't long for spiciness. If not in all dishes, at least in one. Entering now in this previous cooking space of mine is Sichuan Chilli Prawns. Various styles and various ways of cooking, perhaps your style to Sichuan Chilli Prawns is better? Of course. Regardless, please for my sake, do not overcook prawns (Devilled Prawns, Sambal Prawns, Fried Prawn Wanton & Kam Heong Prawns). Otherwise, they will become rubbery and they will not hesitate to shrink (Bitter Gourd Prawn Curry, Grilled Spicy Prawns & Chinese Prawn Fritters). Wish we can shrink in size as well? We can if we work our muscles. Working our muscles in return means we can tuck into this Sichuan Chilli Prawns as much as we like without feeling guilty?
400g medium size prawns - remove head, shell and de-vein but leave the tail on
5 shallots - sliced thinly
4 garlic - sliced thinly
1/2 inch ginger - sliced into thin stripes
3 red chillies - sliced thinly
1 tbsp oyster sauce
1 tbsp dark saucere
2 tbsp water
1 tsp sugar
1/2 tbsp lime juice
4 tbsp oil
Salt for taste (use sparingly)
Coriander leaves for garnishing
When oil is heated, saute shallots, garlic, ginger and chillies.
Add prawns and the rest of the ingredients except coriander leaves.
Cook over high heat until the prawns are pink.
(Note; do not overcook)
Dish out and garnish with coriander leaves.