Sichuan Pepper Vegan Prawns


This is what I made for dinner tonight based on what was available.  It has a very fresh and intense taste.  The Sichuan peppercorns add a hard-to-describe tingling sensation to the dish.


1 (250 g) package vegan prawns (I used Sophie’s Kitchen), thawed
7 ounces wide rice noodles
2 tablespoons toasted sesame oil (separated)
Freshly ground black pepper (to taste)
1 teaspoon Sichuan peppercorns, ground
2 tablespoons grated ginger
1/3 cup soy sauce
3 tablespoons balsamic vinegar
Fresh cilantro to taste

Bring water to a boil in medium saucepan. Cook rice noodles according to package directions. Drain the noodles and rinse them in cold water. Add 1 tablespoon sesame oil to the noodles to keep them from sticking together. Set aside.
Add the other tablespoon sesame oil to a wok and add black pepper, ground Sichuan peppercorns, and grated ginger. Stir until fragrant. Add prawns, stir fry about a minute. Add noodles, soy sauce, and balsamic vinegar and stir fry for another minute. Cut or tear cilantro on top of stir fry at last minute. Serve immediately.

[Thanks to my mamma for catching an error with the original post of this recipe.]

Sichuan peppercorns add a flavor component that is hard to describe. If you're not familiar with them yet, you may wish to finely grind them and decrease the amount.

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