Pan-Seared Prawns with Szechuan Chilli ‘Bro­ken’ Sauce

Serves 2 to 4 MEDIUM

Wine & Dine Cookbook - - DOUBLE PAGODA x COOKBOOK -

5 to 6 large tiger prawns, de­veined and deshelled

2 + 2 tbsp cook­ing oil

A driz­zle of Dou­ble Pagoda Szechuan

Pep­per Oil

75g cashew nuts, roughly chopped Mi­cro cress, for gar­nish

For the Szechuan chilli ‘bro­ken’ sauce

300g dry chilli flakes

5 cloves gar­lic

150g fresh chilli, ground into a paste 1 tbsp Dou­ble Pagoda Szechuan

Pep­per Oil

2 tbsp light soy sauce

Salt, to taste

Black pep­per, to taste

2 to 3 sprigs Chi­nese pars­ley, chopped

Spe­cial equip­ment

Sa­tay sticks

1. Pre­pare the Szechuan chilli ‘bro­ken’ sauce. Place all the in­gre­di­ents ex­cept the Chi­nese pars­ley into a blender or food pro­ces­sor and blend till you achieve a fine paste.

2. Heat 2 tbsp cook­ing oil in a fry­ing pan over medium heat. Place chilli paste into the fry­ing pan and fry till fra­grant. Add in the chopped pars­ley and set aside for later use.

3. Skewer the prawns with the sa­tay sticks.

4. Heat 2 tbsp cook­ing oil in a pan over medium heat. Sear the prawns in the pan un­til cooked and slightly crisp on the out­side, about 1 to 2 mins on each side.

5. To serve, spoon the chilli sauce over the prawns and driz­zle over some Dou­ble Pagoda Szechuan Pep­per Oil. Top with cashew nuts and gar­nish with mi­cro cress. This dish is best en­joyed with steamed white rice. Scented with Dou­ble Pagoda Szechuan Pep­per Oil and spiked with lots of chilli, this is a fra­grant fiery dish to wake up the taste buds.

Pan-Seared Prawns with Szechuan Chilli ‘Bro­ken’ Sauce

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