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Salt and pepper Sichuan prawns with soy chilli dipping sauce

Make Salt and pepper Sichuan prawns with soy chilli dipping sauce at home with Dark Soy Sauce, Soft Light Brown Sugar, Sichuan Pepper Seeds, Five Spice Powder, and Sunflower Oil. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 1 tsp
• 1/2 tsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   First prepare the garnishes.

2. 2

   Cut the spring onion in half across and then cut each piece into really thin lengthwise strips.

3. 3

   Pop them into a small bowl of iced water, cover and sit in the freezer until ready to serve.

4. 4

   To make the sauce, simply stir everything together in a small bowl. Pour into a serving bowl and set aside.

5. 5

   Now for the prawns.

6. 6

   Tip this mixture into a small, dry wok, add the five spice and toast over a low to medium heat for 1-2 minutes or so, stirring regularly until you start to smell the spices.

7. 7

   Tip the spices into a bowl and toss the prawns through to coat evenly.

8. 8

   Return the wok to a high heat and add the oil.

9. 9

   Stir fry the spice coated prawns for two minutes until pink throughout.

10. 10

    Drain the spring onion and chilli garnishes from the iced water.

11. 11

    They should now have curled nicely and so scatter them over the prawns to garnish and serve at once.