Szechuan Salt & Pepper Prawns

Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried.
Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried.Szechuan Salt & Pepper Prawns.  Have you tried Szechuan pepper? The name is actually a misnomer as Szechuan pepper is not a pepper or chilli at all. It is a flower. If you haven't tried it before the taste has a hint of citrus and there is a mild burning sensation. The flavour is nothing like chilli though so don't be put off. It really is delicious so I thought it would go really well with prawns instead of chilli. Often, prawns which are breaded are deep fried but this version is baked in the oven so you need not feel so guilty. Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried. Here is a picture of the Szechuan pepper. If you like a burst of flavour you can use it like this or, if you prefer a more subtle taste, pound them with a pestle and mortar. Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried. Put some flour in a bowl with the Szechuan pepper, flaked sea salt and ground black pepper. Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried. I use frozen raw king prawns so dry them off with some paper towel and then add them to the flour and coat evenly. Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried. Dip them in beaten egg and then back into the flour mix and place on a non stick baking tray. Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried. Bake at 190 C for about 10 minutes until crisp and then serve with sweet chilli sauce. Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried. Baked, crispy Szechuan salt and pepper prawns. They are not as naughty as normal but they are certainly delicious and very easy to do! Tell me what you think about this idea.
Szechuan Salt & Pepper Prawns. Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried.
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Szechuan Salt & Pepper Prawns.

Prawns dipped in flour with Szechuan spice, salt and pepper then baked in the oven rather than fried.

Course Appetizer
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Amanda

Ingredients

  • 225 g raw king prawns about 20
  • 1 egg beaten
  • 4 tbsp plain flour
  • 1 tsp flaked sea salt
  • 1 tsp ground black pepper
  • 1 tsp Szechuan pepper
  • oil for greasing

Instructions

  1. Combine the Szechuan, salt and pepper with the flour and dry the prawns. 

  2. Dip the prawns in the flour and coat evenly.


  3. Dip the prawns in the egg mixture.

  4. Return the prawns to the flour mixture and arrange on a non stick dish brushed with oil. 

  5. Cook at 190 C for about 10 minutes until crisp and golden.

           

8 thoughts on “Szechuan Salt & Pepper Prawns

    1. Thanks Susan. It’s just flour seasoned more than normal with the addition of the Szechuan pepper. I normally get William, my youngest, to do the breading!

    1. Not sure of the science! They do get really quite crispy, although I admit they are not the same as fried. Not sure about batter protection but it must do something as they are not overcooked. Perhaps I should have described the szechuan as lip tingling instead!

    1. Thanks Karen. I’m really pleased. They go with anything if you like a little heat. Doing squid rings the same way would be great but I would deep fry them quickly.

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