This black bean & chilli prawns recipe is a riff on Chinese cuisine’s classic black bean and chilli combo often seen with clams, especially pipis. It’s a very versatile seasoning and great with any seafood, including simple piece of pan-fried fish. Sichuan chilli sauce is made from ground dried chilli, sesame seeds and oil and separates into layers of sediment and oil; unless a recipe calls for just chilli oil, stir before using so that you get a mixture of both. Serve a little extra chilli sauce on the side if you like. The crisp noodles add a great textural element to the dish; look for dongguan rice vermicelli noodles in your Asian grocer, I use Golden Swallow brand. See the video below for tips on storing prawns for maximum freshness.
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