Salt and pepper Sichuan prawns with soy chili dipping sauce
There is a restaurant near me which serves the most enticing Chinese food. I have become a bit of a regular there due to my addiction to their salt and pepper squid. I decided I must take inspiration from this marvelled culinary eating establishment and make my own, slightly healthier version and this is the result. It has fast become the number one most requested fish dish in my family now.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small spring onion
- 1 small red chilli
- 5 tbsp mirin
- 4 tbsp dark soy sauce
- 1 tsp soft light brown sugar
- 1 red chilli
- 1 green chilli
- ½ tsp Sichuan pepper
- flaked sea salt
- 2 tsp five-spice powder
- 40 raw, peeled tiger prawns
- 1 tsp sunflower oil