Schezwan Prawns for dinner!

There is this Chinese Restaurant in the area where we've first tasted this spicy dish. The entry in the menu is actually "Chilli Prawns". They serve it boiling on a vessel with a small stove underneath (they put out the fire - and the fun - after setting the vessel on your table) and we really love the smell and the smoky flavor. We like it so much but eating outside is always expensive so I thought of trying to make it at home. I wondered what makes the smoky flavor. We went there and ordered this dish siguro twice or mga tatlong beses pa and every time, tinitingnan ko talaga lahat ng kasama ng prawns doon so plato ko. I thought it was the dried chilli at first, pero may nakita akong parang paminta and it was giving that signature "smoky" scent. I googled Chinese herbs and spices and landed on a page describing Schezwan peppercorns (also called Sichuan). Eureka! I found my secret ingredient!

And what a coincidence! Kuya Rey is visiting from China! Kaso, di rin niya alam yung Schezwan peppercorns. Buti na lang he had help from his Chinese colleagues and after a few hits and misses (may language barrier e!) and another help from Google (I mailed him the pictures), nakabili rin siya! In the end, I got 2 kilos of Schezwan peppercorns, 1 kilo each of black and white peppercorns, and some dried red chilli (yay!!!). Bait talaga ni Kuya Rey...

Finally, I made my first batch... and it was a hit! Hurrah!

And with 2 kilos of Schezwan peppercorns, I can make this any time.

Yum! Bon appetit!

And here's the recipe:

Ingredients:

Tiger Prawns (you can shell and chuck the head if you prefer it)

Schezwan Peppercorns, toasted

Garlic, chopped

Dried Red Chilli

Bell Pepper, deseeded and sliced into strips

Thai Sweet Chilli Sauce

Canola Oil

Salt and pepper to taste

Procedure:

Heat canola oil in a wok. Saute garlic until fragrant, then add bell pepper. Put in the tiger prawns, toasted schezwan peppercorns, dried red chilli, salt and pepper. Saute for a while until the prawns become pink. Mix in enough Thai sweet chilli sauce to make it saucy and simmer for a little while. Voila! Your Schezwan Prawns are done.

This is very simple and basic, you can revamp this recipe by adding some more herbs or spices, maybe like shallots or paprika to suit your taste.