Try saying that with a few drinks on board. “Tongue Numbingly Wonderful Sichuan Pepper Prawns” is a bit of a mouthful, in more ways than one. This is a really easy dish to prepare. There are very few ingredients and it is an absolute delight. I can only encourage you to try it. But, be warned, those Sichuan peppercorns will literally numb your tongue.
To cook Sichuan Pepper Prawns for two moderately hungry people, I recommend the following ingredients:
- 16 to 18 large uncooked prawns (shrimp) deveined and cleaned.
- 2 teaspoons of Sichuan peppercorns
- 1 clove of good garlic
- 2cm piece of ginger
- 6 to 8 spring onions
- 1 tablespoon of soy sauce
- 1 tablespoon of tomato paste
First dry fry the peppercorns to intensify their flavour and to make them easier to crush. Pound them in a mortar using a pestle (of course). Be sure to remove any of the shiny black seeds as they can be a bit gritty.
Peel and slice the garlic and ginger into very small pieces. Wash and slice the spring onions into small pieces.
Pat the prawns dry with kitchen paper. Toss them in the Sichuan peppercorns.
Heat some oil in a wok and add the garlic and ginger. Stir fry until the aromas rise.
Before the garlic and ginger start to burn, add the sliced spring onions, reserving a few green pieces for decoration. Stir until they start to soften.
This dish is a real stir fry. One needs to keep stirring. Otherwise something will burn or be undercooked. Add the soy sauce.
Add the tomato paste and stir. Stir like a trouble-making relative at a shotgun wedding.
Take the wok off the heat. Serve the prawns with some nice sticky Thai fragrant rice.
You probably won’t be able to say “Tongue Numbingly Wonderful Sichuan Pepper Prawns with Thai Sticky Rice” for a while. At least not until the feeling comes back into your mouth. Trust me, it’s worth the wait.