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Szechuan Spicy Tiger Prawns

5.0/5 rating 1 vote
  • Ready in: Prep time: 30 mins Cook time: 15 mins Total time: 45 mins
  • Serves: 2
  • Complexity: easy
Szechuan Spicy Tiger Prawns


  • 500ml/10½fl oz vegetable oil, for deep-frying
  • 20 raw tiger prawns (peeled, de-veined)
  • 2 large eggs (beaten)
  • 1 large onion (chopped into large chunks)
  • 1 red pepper (chopped into large chunks)
  • 1 tsp KWAN’S KITCHEN Salt & Pepper Spice
  • 1 tbsp KWAN’S KITCHEN Szechuan Chilli Oil
  • 8 tbsp cornflour
  • 50ml Shaohsing rice wine, white wine or perry


    1. Season prawns with ½ teaspoon KWAN'S KITCHEN Salt & Pepper Spice.
    2. Dip prawns into beaten eggs.
    3. Dip prawns into cornflour.
    4. Pour the vegetable oil into a saucepan and heat until a small cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
    5. Carefully lower the prawns into the hot oil. Fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
    6. Heat a wok over high heat and add 1 tablespoon of KWAN'S KITCHEN Szechuan Chilli Oil until it is smoking. Add the onions, peppers and deep fried prawns. Add the remaining ½ teaspoon KWAN'S KITCHEN Salt & Pepper Spice. Add the wine. Stir fry over high heat for 20 seconds.
    7. Serve with fresh salad or steamed vegetables.
    8. Sprinkle extra KWAN'S KITCHEN Salt & Pepper Spice for more flavour.

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