Lorraine Pascale cooks salt and pepper Sichuan prawns with soy chili dipping sauce on How To Be A Better Cook.
Lorraine says: “There is a restaurant near me which serves the most enticing Chinese food. I have become a bit of a regular there due to my addiction to their salt and pepper squid. I decided I must take inspiration from this marvelled culinary eating establishment and make my own, slightly healthier version and this is the result. It has fast become the number one most requested fish dish in my family now.”
The ingredients for the garnish are: 1 small spring onion and 1 small red chilli.
For the sauce: 5 tbsp mirin, 4 tbsp dark soy sauce, 1 tsp soft light brown sugar, 1 red chilli, (seeds removed if you prefer it slightly less hot), finely sliced and 1 green chilli, (seeds removed if you prefer it slightly less hot), finely sliced.
For the prawns: ½ tsp Sichuan pepper seeds, flaked sea salt, 2 tsp five-spice powder, 40 raw, peeled tiger prawns, deveined and 1 tsp sunflower oil.