Just listen to that crunch, people! This is my crispy, spicy Sichuan Pepper Prawns that I can’t get enough of.
Get the recipe: https://www.marionskitchen.com/sichuan-salt-pepper-shrimp/
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
23 Comments
Your dishes Re too good
i like it! is this what you cook inside the prison?
how to make salt and pepper eel
Your oil wasn't hit enough first batch
Don't have alot of faith, I always fail in cooking… 😮💨
Thank you for the recipe. I'm going to make them now for dinner ☺️
Does she have lenses in those glasses. The sign of a good chef, cough when cooking chilies
Sho nice
That’s a fab recipe. I changed it a bit, we fried the prawns first and then the aromatics, so it stuck better on the prawns.
I did not know eating the prawn tail was an Asian thing . I have always done that ….must be Asian at heart ❤
Marion your recipes AMAZING Thank you .heart ❤
You have such freshness in you. I love all you video. Am definitely putting this dish on the table for my birthday dinner with other Chinese dishes. Mouth is already watering.
Always eat the tail!! …. and the heads… and the legs… let's just say that my plate is always clean after this dish. 🙂
I made this without the corn starch coating!
Thats the Xmas starter ! Merry Xmas .
These are pretty ugly cgi characters son 😂😂😂😂😂
They look amazing I need to make these asap. I think I’ll make chile de árbol salt to go with it
I'd like to add:
Sichuan Salt and Pepper Spice Blend
3 Tablespoons Sichuan pepper corns, 3 Tablespoons sea salt, 1/2 teaspoon both white pepper corns and black. On a low flame, lightly cook mixture stirring constantly until fragrant ~ 1 minute or so being careful not to burn, only toast. Remove from heat and using a spice grinder (prefered) or a mortar and pestle, process into a fine powder. Add 1 rounded teaspoon of chili powder ( I use Kashmiri chili powder but even a non smoked paprika would work well ) mixing until combined. Place in a small air-tight jar. Yields ~ 1/3 cup. Will keep for about six months. Because I am by nature a perfectionist, I also take this mixture and put it through a fine mesh strainer to remove any of the gritty seeds left by the Sichuan pepper corns. Also, some cooks add a pinch or two of sugar for balance. Use on any protein you may be using. I even put it on buttered popcorn.
Source: Souped Up Recipes channel
This is meant to add to the knowledge base and take nothing away from anybody else.
I made with the same recipe but it was not crunchy at all.
Nice 👍
Marion i love your style but what is that killer music playing in the back round??
Marion, thats a killer song playing in the backround who is it? i wont be able to make this dish without that music playing it will inspire me.
What kind of wine was that you used