Prawns

Sichuan barbecued prawns

Name: Sichuan barbecued prawns recipe
Yield: 8
Ingredients: 1 tsp Sichuan peppercorns; 2 tsp sesame oil; 3 garlic cloves, crushed; 40.00 ml tomato paste; 20.00 ml Chinese-style chilli oil (such as chiu chow); 20.00 ml Chinese black (chinkiang) vinegar; 20.00 ml caster sugar; 1.5kg extra large green prawns, split lengthways; 20.00 ml vegetable oil; Coriander sprigs, to serve

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by Kerrie McCallum

Head of Food, Travel and Health at News Corp Australia

Nov 17, 2022

Editorial Director Kerrie McCallum shares an easy seafood dish to get the prawn party started.

1 tsp Sichuan peppercorns
2 tsp sesame oil
3 garlic cloves, crushed
2 tbs tomato paste
1 tbs Chinese-style chilli oil (such as chiu chow)
1 tbs Chinese black (chinkiang) vinegar
1 tbs caster sugar
1.5kg extra large green prawns, split lengthways
1 tbs vegetable oil
Coriander sprigs, to serve

Method

1.

Preheat a barbecue flatplate to high. Place peppercorns in a medium frypan over medium-low heat. Cook for 3-4 minutes until fragrant. Transfer to a mortar and pestle and roughly crush.
2.

Heat sesame oil in the same pan over medium heat. Cook garlic, stirring, for 30 seconds until fragrant. Add tomato paste, and cook, stirring, for 1 minute.
3.

Add chilli oil, vinegar and sugar and cook, stirring, for 1 minute. Add 2 tbs hot water to loosen the sauce. Set aside, covered to keep warm.
4.

Brush prawns with vegetable oil and barbecue, turning occasionally, for 2-3 minutes until charred and pink. Drizzle with sauce and top with coriander. Sprinkle with Sichuan pepper. Serve immediately.