The Sichuan cuisine, also known as Szechuan-style and is one of the most popular regional styles of Chinese cooking. Known for it's spicy and pngent flavours this dish sure kicked a punch. Chengdu is the capital of Sichuan and the inclusion of citrus peel in this dish proves that it comes from this city.
I have to say the thought of using orange rind in a spicy sauce interested me as it is an ingredient that isn't often used.
Noel cooked this dish and I have to say that it was delicious.....
ProPoints per serve: 10
2 tablespoons light soy sauce
2 tablespoons chinese cooking wine
1 teaspoon sesame oil
400 grams prawns, shells removed and deveined
300 grams scallops
2 teaspoon peanut oil
500 grams baby spinach
2 cloves garlic, crushed
2 cms piece fresh ginger, grated
4 spring onions, sliced thinly
1 tablespoon rice vinegar
1 teaspoon white sugar
2 tablespoons finely grated orange rind
2 tablespoons sambal oelek
1 teaspoon sichuan peppercorns, crushed
Combine half the sauce, half the wine and half the sesame oil in a large bowl, add prawns and scallops and mix well. Cover and refrigerate for 20 minutes.
Heat 1 teapsoon peanut oil in wok and stir fry spinach until just wilted. Remove from wok and cover to keep warm.
Heat the remaining peanut oil in wok and stir fry the prawn and scallop mixture in batches until just cooked and remove from pan. To the same pan add the garlic, ginger and onion cooking until the onion just softens.
Return prawn mixture and remaining suacue, wine and sesame oil to the wok along with the vinegar, sugar, rind and sambal. Stir fry for 1 - 2 minutes until prawns are cooked through.
Serve spinach topped with prawns and scallops and sprinkled with the crushed sichuan peppercorns.
(click here for a printable version of this recipe)