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Szechuan Prawns

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Re: Szechuan Prawns

Postby Earthmaiden » Fri Jun 26, 2020 10:35 pm

Looks lovely!

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Re: Szechuan Prawns

Postby karadekoolaid » Sat Jun 27, 2020 12:37 am

Off to find some prawns tomorrow so I can make it.

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Re: Szechuan Prawns

Postby sunflower » Sat Jun 27, 2020 6:42 pm

3 tbsp light or dark soy sounds a lot to me. I would add one tbsp at a time till you got the right taste. Watch out for the chilli bean paste especially those made in China they are very salty and spicy.

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Re: Szechuan Prawns

Postby karadekoolaid » Sat Jun 27, 2020 8:04 pm

Thanks for the suggestion, Sunflower. I will go easy on the soy.
The chile sauce doesn´t worry me. I´m one of those crazy people who will actually take a bite of a habanero to see if it´s hot enough :shock: 8-) and I make loads of Indian achars (pickles) which are always salty. I think it might have something to do with living in the tropics.

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Re: Szechuan Prawns

Postby Gillthepainter » Sun Jun 28, 2020 10:15 am

That looks really lovely.

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Re: Szechuan Prawns

Postby Stokey Sue » Sun Jun 28, 2020 12:26 pm

Unless you have a really large wok and a good wok burner I’d be inclined to let the prawns cook a minute before adding the greens, 450g raw prawns and 3 heads of pak choi will cool things down too much

At least she gives instructions for cooking the noodles - my Thai cookbook says to follow the package instructions which say to follow the recipe

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Re: Szechuan Prawns

Postby Amyw » Sun Jun 28, 2020 2:59 pm

That looks a good recipe . I love prawn stir fries, really light and tasty

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