Credits to Photographer Sam Folan
A dish that delivers an irresistible combination of flavours and textures.
The prawns, coated in a savoury garlic butter glaze with a hint of Sichuan spice, are perfectly complemented by the sweetness of sautéed onions and the crunch of vibrant bell peppers.
As a chef, Sichuan Style Garlic Butter Prawns with Sautéed Onions and Bell Peppers is a dish that truly excites me. It’s the perfect balance of bold flavours and subtle textures. The prawns are infused with the unmistakable Sichuan heat and the rich, creamy butter garlic glaze adds depth. The sautéed onions and bell peppers provide a sweet crunch that complements the spice.
This dish is all about bringing restaurant-quality elegance to your home kitchen with simple steps and accessible ingredients.
Sichuan Style Garlic Butter Prawns with Sauteed Onions and Bell Peppers
Ingredients
- 12 - 16 Tiger Prawns
- 1 Large Spanish Onion finely diced
- 7 Garlic cloves finely chopped
- ½ Green Bell Pepper finely diced
- ½ Red Bell Pepper finely diced
- 1 Red Chilli finely diced
- 3 tbsp Butter
- 1 tbsp Olive Oil
- Pinch White Pepper
- Pinch of Salt
- 2 tsp Chicken Powder
- 1 cup water
- 2 tsp Corn flour mixed with 4 tsp water to make a slurry
Instructions
- If like many you prefer your prawns peeled, begin by removing the head and then gently wiggle the tail and this should come away with the prawns intact.
- Now peel the remainder of the legs and shell from the body of the prawn but please keep all of the shells and heads as they can be used to make a wonderful fish stock.
- Now using a very sharp knife cut a slit along the back of the prawns to remove the digestive tract, rinse your prawns under cold water and drain.
- Over a medium to low heat add butter and oil to your wok and gently sauté your onions and garlic for 8 to 10 minutes.
- Once your garlic and onions are translucent, buttery and super soft you can turn the heat up to medium high, add in your prawns and cook for 2 to 3 minutes.
- In this time they should turn a lovely pink colour, then add your peppers and diced chilli and give everything a good mix.
- Sprinkle in your chicken powder, white pepper and add your water.
- Bring the sauce up to a gentle boil, check your seasoning and add salt if required.
- Give your cornflour slurry a mix to loosen and slowly pour into your sauce stirring at the same time.
- Turn off the heat and serve your delicious garlicky tiger prawns over steamed rice with a side of fresh Chinese greens.
