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Szechuan Spicy Garlic Prawns

Time: 10 minutes Cook
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Szechuan cuisine, known for its bold and spicy flavors, has captured the hearts and palates of food enthusiasts around the world. One of its standout dishes, Szechuan Spicy Garlic Prawns, is a delightful fusion of succulent prawns, pungent garlic, and fiery Szechuan peppercorns. This dish is a testament to the art of balancing heat and flavor, creating a symphony of sensations that dance on your taste buds.

Historical Context                                                   

Szechuan cuisine originates from the Sichuan province in southwestern China, renowned for its fertile land and a vast array of ingredients. It is a cuisine characterized by its bold, spicy, and numbing flavors, achieved through the use of ingredients like Szechuan peppercorns, chili peppers, and garlic. The history of Szechuan cuisine dates back over 2,000 years, with dishes like Szechuan Spicy Garlic Prawns being a modern interpretation of traditional flavors.


1. Prep the Prawns:

  • Begin by peeling and deveining the prawns, leaving the tails intact. Rinse them under cold water and pat them dry with paper towels.

2. Toast the Szechuan Peppercorns:

  • Heat a large skillet or wok over medium heat. Add the Szechuan peppercorns and dry-toast them for 2-3 minutes until fragrant. Remove them from the skillet and crush them lightly using a mortar and pestle. Set aside.

3. Sauté the Aromatics:

  • In the same skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

4. Cook the Prawns:

  • Add the prawns to the skillet, arranging them in a single layer. Cook for 1-2 minutes per side, or until they turn pink and slightly curl. Remove the prawns from the skillet and set them aside.

5. Make the Sauce:

  • In a mixing bowl, combine the Shaoxing wine, soy sauce, black vinegar, sugar, and sesame oil. Stir until the sugar has dissolved.

6. Finish the Dish:

  • Return the cooked prawns to the skillet, pour the sauce over them, and add the crushed Szechuan peppercorns. Toss everything together to coat the prawns evenly with the sauce. Cook for an additional 2 minutes until the sauce thickens slightly.

7. Serve and Garnish:

  • Transfer the Szechuan Spicy Garlic Prawns to a serving platter. Garnish with chopped green onions, fresh cilantro leaves, and thinly sliced red chili peppers for extra heat if desired.


Szechuan Spicy Garlic Prawns are a testament to the rich history and complex flavors of Szechuan cuisine. This dish, with its aromatic garlic, fiery Szechuan peppercorns, and succulent prawns, is a true culinary adventure. It’s a harmonious blend of heat and flavor that will leave your taste buds tingling and your senses awakened. Whether you’re a seasoned chef or an adventurous home cook, this recipe is a must-try for those seeking an unforgettable gastronomic experience. Dive into the world of Szechuan cuisine and savor the boldness of flavors that have delighted food lovers for centuries.


prep time
ion Time: 30 minutes
cooking time
Time: 10 minutes
Servings: 4
total time
me: 40 minutes


  • Large skillet or wok

  • Mixing bowls

  • Tongs

  • Cutting board

  • Knife

  • Measuring spoons and cups


  • 24 large prawns, peeled and deveined

  • 3 tablespoons vegetable oil

  • 2 tablespoons Szechuan peppercorns

  • 6 cloves garlic, minced

  • 2 teaspoons ginger, minced

  • 2 tablespoons Shaoxing wine (Chinese rice wine)

  • 2 tablespoons soy sauce

  • 1 tablespoon black vinegar

  • 1 teaspoon sugar

  • 1 teaspoon sesame oil

  • 2 green onions, chopped

  • Salt, to taste

  • For Garnish:

  • Fresh cilantro leaves

  • Thinly sliced red chili peppers (for extra heat)


Prep the Prawns (peel and devein).
Toast Szechuan Peppercorns.
Sauté garlic and ginger.
Cook prawns, make sauce, and garnish.
More Servings

Szechuan Spicy Garlic Prawns


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