1 tsp whole Sichuan peppercorns
200g (7 oz) dried wheat noodles or spaghetti or fresh noodles
2 tbsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
1 small onion, cut into thin wedges
8 dried chillies, roughly chopped
1 small red or green capsicum, deseeded, diced
500g (1 lb) peeled and deveined prawns, tails intact
2 spring onions (scallions), sliced
2 tbsp roughly chopped roasted peanuts
Sauce:
1/2 cup chicken stock
¼ cup light soy sauce
1 tbsp Chinkiang vinegar
1 tbsp caster sugar
2 tsp dark soy sauce
1 tsp sesame oil
2 tsp corn flour (cornstarch)
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