Prawns, prawns, prawns! Loving anything seafood! This Schezhuan recipe is quick and easy, which makes a gorgeous meal. This will not disappoint you, I assure you.

Sichuan, Szechwan, or Szechuan cuisine is a style of Chinese cuisine originating from the Sichuan province in southwestern China. This cuisine has bold flavours, particularly the pungency and spiciness resulting from the liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to the heavy application of chili oil. The Sichuan pepper (literally: “flower pepper”) is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a “tingly-numbing” sensation in the mouth. Garlic, chili peppers, ginger, star anise, and other spicy herbs, plants, and spices are also commonly used. Broad bean chili paste is also a staple seasoning. Common preparation techniques in Szechuan cuisine include stir frying, steaming, and braising, but a complete list would include more than 20 distinct techniques. There is more to learn about this Szechuan cuisine.

In this recipe here, we will be using prawns! My favorite! Your favorite as well? This spicy shrimp will surely make a simple, impressive dish, which will leave you asking for more!
Try this recipe now, and hear your friends complaining for not having enough. Yum!


  • ¼ tsp. salt
  • ¼ tsp. schezhuan peppercorn
  • 1 egg white
  • 1 tsp cornstarch
  • 500 g. prawns, peeled and deveined
  • 1 spring onion, chopped
  • 1 tbsp. garlic-ginger puree
  • 1 tbsp. chili bean sauce
  • 2 tbsp. ketchup
  • 3 tbsp. chicken broth
  • 1 ½ tbsp. Chinese rice wine or dry sherry
  • ½ tsp. sugar
  • 2½ cups oil

Cooking Instructions:

  1. In a bowl, stir together the egg white, salt, and cornstarch. Add the prawns, stirring until they are coated evenly with the mixture. Set aside.
  2. In a small bowl, combine the chili bean sauce and ketchup. In a separate small bowl, stir together the chicken broth, rice wine and the sugar.
  3. Deep fry the prawns, until they change color. Drain on paper towels or in a colander and set aside.
  4.  In a wok, heat 1 tbsp. oil over medium-high heat. Add the garlic-ginger puree, and spring onions. Stir for about 15 seconds, until aromatic, then add the chili bean sauce and ketchup.
  5. Stir briefly, then add the chicken broth and sugar mixture into the pan.
  6.  Boil for a few seconds, then add the prawns back into the pan. Toss quickly and serve Szhechuan prawns over rice.


    1. I absolutely LOVE your blog! You are amanzig and gorgeous too! I am so glad we met each other, if even for a short time. God Bless that Tracey!!! Can’t wait to see you soon.

Leave a Reply