SALT & PEPPER PRAWNS
Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 20m
Yield Serves 6-8 as part of a buffet
Number Of Ingredients 14
Steps:
- First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
- To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
- Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread - it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.
Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 3.5 milligram of sodium
SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID)
This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn't made before. I was aiming for the taste I'd had in a Seattle sushi place, but didn't quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I - and others - can duplicate it in the future. These are as good as any calamari I've gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)
Provided by Julesong
Categories Squid
Time 15m
Yield 1 as main dish, 2 serving(s)
Number Of Ingredients 9
Steps:
- If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
- (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
- Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
- Pull or cut the wings away from the body.
- Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
- Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
- In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
- In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
- Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
- Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
- Remove with a slotted spoon and let drain on paper towels.
- Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.
Nutrition Facts : Calories 2274.2, Fat 221.5, SaturatedFat 29.2, Cholesterol 264.2, Sodium 2398.1, Carbohydrate 60.1, Fiber 14.2, Sugar 0.5, Protein 26.4
More about "sichuan spiced dipping salt recipes"
SICHUAN (SZECHUAN) PEPPERCORN SALT RECIPE - THE SPRUCE …
Web Dec 17, 2004 Steps to Make It Gather the ingredients. Mix together the salt and the peppercorns.
From thespruceeats.com
3.7/5 (10)Category Spice MixCuisine Asian, ChineseTotal Time 12 mins
From thespruceeats.com
3.7/5 (10)Category Spice MixCuisine Asian, ChineseTotal Time 12 mins
See details
EASY SZECHUAN SAUCE RECIPE [VIDEO] - SWEET AND …
Web Oct 18, 2022 Cook time: 10 minutes Szechuan Sauce is full of spicy, sweet, and savory flavors and is super easy to make at home in just 15 minutes. It is a great dipping sauce that can be also used on noodles or …
From sweetandsavorymeals.com
From sweetandsavorymeals.com
See details
SZECHUAN SEASONING (XINJIANG SPICE) | SILK ROAD RECIPES
Web Aug 4, 2021 Kosher salt, ground black pepper (or whole black peppercorns), garlic powder, ginger powder, and chili powder. Toasting and grinding whole spices The best method of extracting flavor from whole …
From silkroadrecipes.com
From silkroadrecipes.com
See details
BARBECUE SPICE MIX - CHINA SICHUAN FOOD
Web Apr 13, 2022 Instructions Toast peanut and walnut with slow fire. Set aside to cool down. Toast Sichuan peppercorn, fennel and cumin seeds over slowest fire until aromatic. Place toasted peanuts, walnut, sesame seeds …
From chinasichuanfood.com
From chinasichuanfood.com
See details
OUR BEST SPICY SICHUAN RECIPES TO NUMB YOUR TONGUE
Web Aug 21, 2017 Start with the basics: one of the world's best dipping and seasoning sauces is Sichuan chile oil.Then, move on to veggies, meats, and some of the best noodle soups.From kung pao chicken to mapo ...
From saveur.com
From saveur.com
See details
SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]
Web Jan 7, 2021 Spicy Sichuan Hot Pot Broth. Turn your burner on medium high and add the oil. Then add Sichuan peppercorns, Sichuan dried peppers, whole star anise, ginger, and orange peel and stir fry until …
From hwcmagazine.com
From hwcmagazine.com
See details
ROASTED SZECHUAN PEPPER SALT - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.5/5 (4)Category CondimentCuisine ChineseTotal Time 10 mins
See details
HOW TO MAKE A HOT POT DIPPING SAUCE - THE WOKS OF LIFE
Web Mar 6, 2023 Sarah’s sauce is heavy on the sesame paste—it’s thicker and richer than some of these other hot pot dipping sauce recipes! She’s also a sauce fiend, so her …
From thewoksoflife.com
From thewoksoflife.com
See details
SICHUAN-STYLE HOT POT RECIPE - HOW TO MAKE SICHUAN HOT POT AT …
Web Jul 23, 2021 Add the ground spices from Step 1 to the pot, along with their soaking liquid. Add the rock sugar. Stir to combine and let the mixture gently simmer over low for …
From food52.com
From food52.com
See details
SPICY SICHUAN GOLD CREAM CHEESE DIP (W/HOMEMADE WONTON …
Web Apr 17, 2023 Cream cheese, homemade Sichuan red chili oil (xiangla hongyou), toasted sesame seeds, scallions, and a few spices and seasonings make this a super tasty dip …
From bitingatthebits.com
From bitingatthebits.com
SICHUAN PEPPERCORN SALT RECIPE - THE WASHINGTON POST
Web Step 1. Toast the Sichuan peppercorns in a dry, heavy-bottomed skillet over medium-low heat for about 3 minutes, until fragrant. Let cool. Step 2
From washingtonpost.com
From washingtonpost.com
See details
39 SPICE BLENDS, DRY RUBS, AND OTHER SEASONING MIXES - EPICURIOUS
Web Jul 9, 2018 Use the masala spice blend in this recipe to coat peanuts for a cocktail party or to add flavor to a pot of steamed rice. Get This Recipe. 15/39. ... Sichuan-Spiced …
From epicurious.com
From epicurious.com
See details
SICHUAN-SPICED DIPPING SALT RECIPE | EPICURIOUS
Web A little of this Chinese-style spiced salt goes a long way. Serve it in small bowls for dipping, or sprinkle it over fried chicken.
From strait.hopto.org
From strait.hopto.org
See details
SICHUAN-SPICED DIPPING SALT RECIPE | EAT YOUR BOOKS
Web Sichuan-spiced dipping salt from Bon Appétit Magazine, February 2012 (page 89) Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if …
From eatyourbooks.com
From eatyourbooks.com
See details
SICHUAN-SPICED DIPPING SALT | RECIPE | SEASONING RECIPES, …
Web Jun 3, 2020 - A little of this Chinese-style spiced salt goes a long way. Serve it in small bowls for dipping, or sprinkle it over fried chicken.
From pinterest.com
From pinterest.com
See details
SICHUAN DIPPING SALT | SAVEUR
Web This is the ** tastiest seasoning** around. I make my own by mixing sea salt with hot Sichuan peppercorns and five-spice powder, toasting it in a pan, and grinding it. I like to …
From saveur.com
From saveur.com
See details
THE FLAVOR OF SICHUAN PEPPERCORNS HAS NO SUBSTITUTE
Web May 23, 2023 Tiong advises toasting the peppercorns in a dry pan over medium heat or slipping them into a hot oven for a few minutes to activate the aroma and boost the …
From washingtonpost.com
From washingtonpost.com
See details
SICHUAN DIPPING SALT RECIPE | EAT YOUR BOOKS
Web Save this Sichuan dipping salt recipe and more from Saveur Magazine, Jan/Feb 2010 (#126): The Saveur 100 to your own online collection at EatYourBooks.com ... Sichuan …
From eatyourbooks.com
From eatyourbooks.com
See details
SICHUAN DIPPING SALT | SAVEUR
Web Recipes Ingredients 1 cup kosher salt 1 ⁄ 3 cup dried Sichuan peppercorns 1 tbsp. five-spice powder We like to serve this seasoning in small bowls with crudites or roast …
From saveur.com
From saveur.com
See details
SZECHUAN SAUCE - GIMME SOME OVEN
Web Apr 18, 2018 Easy! Simply whisk all of your ingredients together until combined. Taste and adjust the seasonings as you prefer. Then add to your stir-fry or whatever recipe you …
From gimmesomeoven.com
From gimmesomeoven.com
See details
‘IT’S A TRAVESTY THEY’VE DISAPPEARED’: WHAT EVER HAPPENED TO JAFFLE ...
Web 16 hours ago By comparison, my nan’s signature jaffle was practically austere: a single free-range egg, the yolk molten and Berocca orange, lightly seasoned with salt and …
From theguardian.com
From theguardian.com
See details
SZECHUAN/SICHUAN-SPICED DIN TAI FUNG CHILI OIL - FOOD52
Web Jan 28, 2015 Combine the peppercorns, oil, aromatics, and whole spices in a large saucepan. Bring the oil to the barest of simmers and maintain it for 20 minutes. At the …
From food52.com
From food52.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love