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SubscribeThursday, September 6, 2007
Grilled Prawns with Sichuan Peppercorn Salt
shhhhhh…….
i did a naughty thing.
last week my husband tromped off to Vegas for a 5-day vacation with this poker buddies.
i had an affair.
i heard the garage door close as he left for the airport. i waited 15 minutes to make sure he didn’t return, in case he forgot something.
i peeked out the window…..
my eyes nervously scanned the street…..
then tiptoed to the back door….
with one hand on the knob and the other pressed against the warmth of the door, i paused briefly to collect my breath. i turned the knob slowly, my toe softly nudged the door open. It was still early, and the morning light reached through the crack of the door to help me open it the rest of the way.
he was waiting.
for a moment, i thought i had heard the garage door again. i turned my head. but no, it was just my jitters playing games. i stepped out towards him and felt my heart flutter with anticipation and longing. speaking was not necessary – we both already knew what was going to happen. nothing was going to get in the way of our union. my hands deftly removed his dark blue, canvas, weather protection jacket and threw it on the ground. i didn’t care where it landed.
how handsome he was. so massively big…..continued after the jump….
68,000 BTUs and a side burner, and he was all mine for 5 days…..
***
Oh, don’t tell me that you guys were thinking it was going to be my lawn boy (cuz I don’t have one!) If you’ve been a regular reader, you’ll know that Husband doesn’t let me touch his outdoor grill. And I totally get that. Because I wouldn’t want him rummaging and rearranging my spice drawer, you know? It’s just a highly personal thing and that is fine. Our marriage work so wonderfully this way. But….he got to go to Vegas while I stayed home with both kids. Since this particular situation was not covered in our marriage contract, I took the liberty to amend the terms and wrote an addendum.
This guy helped me write it:
My first meal, Grilled Prawns with Sichuan Peppercorn Salt was so deliriously easy and quick that I didn’t even feel a tinge of guilt for using the grill. These were HUGE freshwater prawns that I found in the freezer section at the Asian market (Phuoc Loc Tho in Sarasota, FL).
A 2lb box of these beauties from Thailand for $16.00!! YEAH! I know! Each prawn was at least 7″ long head-to-tail, not counting the claws. HUGE! Now I know you might not be able to find the same, but feel free to substitute with smaller shrimp – just keep the shell on and skewer them for easy grilling.
I didn’t season the prawns, but simply left them naked to grill as I was going for simple, clean, elegant to pair with my Sichuan or Szechuan Peppercorn Salt.
If you haven’t tried Sichuan or Szechuan Peppercorn (SZP) (it’s spelled both ways) before, it’s really not a peppercorn at all, but rather a berry from an Asian bush. Put a couple of pods between your teeth and chew – you’ll get a numbing, tingly sensation all inside your mouth and lips. Contrary to what people think, SZP is not really spicy in your face hot. It has a citrusy, warming and woodsy aroma and flavor. You can find SZP at most Asian markets and some gourmet stores. If you are going to an Asian market where they don’t speak English, it’s best to print out a photo of the packaging in Chinese.
Click on thumbnail to get bigger photo. 
I also have some online sources within Asian Flavored Salts post. Lightly toast the pods and your home will smell incredibly wonderfully exotic. Grind with sea salt and you’ve got yourself a very versatile Sichuan Peppercorn Salt.
After a quick grill, unpeel a shrimp and dip just a bit into the SZP Salt. mmmmmm……perfect.
Grilled Prawns with Sichuan Peppercorn Salt
I skewered each prawn lenthwise, which prevented them from curling up on the grill. If you are using smaller prawn/shrimp (really, both words mean the same thing. i just like calling big, expensive shrimp, “prawns” as it’s a fancier word that justifies its price) keep the shell intact and use 3-4 per skewer. Keep nice space between the prawns so that the flame can lick each prawn evenly.
To devein without piercing the shell, I used a toothpick and poked in right in the middle of the back between the shell segments and fished out the tract.
serves 4-6
2 lbs prawns/shrimp, shell on
skewers
Sichuan Peppercorn Salt
1. Preheat your grill to super-duper hot. I let the grill preheat for 15 minutes on high.
2. While grill is preheating, make your Sichuan Peppercorn Salt and skewer the prawns.
3. Grill 1-2 minutes per side, depending on the size of your prawns. Serve with the Sichuan Peppercorn Salt as a dipping salt.
whatcha lookin’ at Willis?
***
Sweet Yogurt Sundae with Saffron & Pomegranate
Sichuan Peppercorn Roasted Chicken
15 Minute Asian Noodle
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Okay, I so totally have blog envy now. Those are the most gorgeous shots of prawns I have ever seen. The colors. The plating. Sigh.
Whew it’s getting a little hot in here!
Wow those prawns are huge, they even have claw/pincher thingies! *drools* looks… soo… good! It’s actually been ages since I’ve had head-on shrimp, sucking the “brains” out is the best part hehehe.
Oh you little devil! Well, I guess you aren’t called ‘Steamy Kitchen’ for nothing!
Those prawns do look totally worth it though!
LOL Jaden… u surely had steamy, hot affair for 5 days
Thats one gorgeous pic. i am gonna raid chinese supermarket for SZP
Naughty you
Now where did the blue jean come from? Gotcha :p
I love your ESPRIT………
Martin “BerlinKitchen”
Jaden, a question please? Do you not devein (remove digestive tract) the prawns before grilling? I don’t usually get uncooked prawns so am ignorant about this. I don’t really fancy the idea of eating their inards. But I would value your opinion about it. Am I being silly squeamish about prawn inards? Is it safe to eat them? Ta.
Great ‘steamy’ intro to those big beautiful prawns! After reading this, I’m now awake even before my first cuppa caffeine.
What really turned me on was the Szechuan Peppercorn trail…..Mmmmmmm!!!
i’d love to eat me some prawn like that ! gorgeous. oh yeah, and total blog envy here too
How is it that you make those frozen prawns look so completely fresh and delicious? Some day, please share your photography secrets with us!
ooooh…ahhh ecstatic here….no not over your alleged lawn boy….over the prawns that are begging me to just peel off their skin and devour them. When my hubby used to travel he used to call me on the way home and tell me to send the pool boy home since he’ll be showing up in 20 minutes – he he – we don’t have a pool.
I want one too! The prawn is calling out my name!
Just curious, did you eat the prawn heads?
Melinda – just before the recipe she said, “To devein without piercing the shell, I used a toothpick and poked in right in the middle of the back between the shell segments and fished out the tract.” Somehow I don’t think I’m handy enough to manage that!
Man…I must be going blind! I didn’t see the fishing out with the toothpick part. ( which sounds rather tricky to do) Sorry Jaden and thanks Cris. Thanks for the Email Jaden too. Perhaps vein is better than inards, kind of like sweetbreads, escargot, tripe, etc!
Oooh! When the cat is away…the mouse will grill! And what a dish you have grilled up — sounds delish and looks fantastic (love how the prawns look so, well, um, like they have a personality)!
I have Szechuan peppercorn in the cupboard but I can never really wield it with confidence…thanks for sharing this recipe! (will check out the chicken one too)
Elise- I have Simply Recipes blog envy!!!!
Amy- Yeah, isn’t that cool – I loved the pincher thingies
Nicisme- well, I did name it SteamyKItchen on purpose.
Sia – hot hot hot, baby!
Suganya- we have a blue canvas cover that goes on top of the grill – its supposed to protect from weather, but that thing is SO heavy.
Berlin- made your potato salad and LOVED IT
Melinda- yeah, I did…with a prawn that big, it was pretty easy. I’m not so picky about it though. I’ve eaten much worse than shrimp poop!
EW Kitchen- I didn’t have my coffee yet – and I wrote that at like 3:30am. VERY TIRED NOW
Lemongrass- thank you!
Andreaa- thank you to you too!
Lydia- I have a fancy new lens on camera called, “Deliriously Hungry” that makes everything look good.
Veron- haha!
Mandy- oh yes I did!!!
Cris- it was delicate work…and I prob didn’t do that good of job at getting all of it out.
Melinda- No – I added that in after seeing your comment!
and yes, “vein” is much better than “Innards”
Joey- lol! they do have cute little faces!
What, no pics of you and the big, prawny grill, your arm around that long supply hose, nuzzling the nozzle, playing with the ignitor, pushing the right button to get things started, yelling loudly, “Get lit, bay-bee!”??
I’d better be careful … I might get a grilling from Mary about this later …
Was kinda wondering where you’d gone off to. Nice to see you’ve finally put a blog entry to bed this week.
(BTW, this recipe sounds great! As always, love the pics!)
Damn Jaden that looks so good. Tonight I was going to make your steamed fish recipe, but if I can find those suckers at the aZn market tonight, I may make this one instead. I still have Szechuan peppercorns that Wandering Chopsticks gave me.
Augh! Decisions, decisions!
“steamy” indeed.
I’ve been using the SZP on salmon and in dressings.
mmmm mmmm good.
You’re a bad influence on my wife Jaden, now she’ll use you as an excuse to be able to use my grill.
I actually just bought some Szechuan Peppercorns from Penzeys.com (which is another great resource for spices) and I was wondering if I can put them in my regular peppercorn grinder or if that will ruin my grinder for other peppercorns in the future?
Jaden, you rock!!…need I say more?
Nice photos!
I want to try the SZP Salt!
Wow… now those are some gorgeous shots!
i am ignorant when it comes to prawns all intact with heads…how do u eat it and peel it…do u break off the head?
Nawtee nawtee…having the prawn affair. Make sure you bribe us all with these…or I won’t know when to SZP my lips and may announce to the whole world about your affair.
Now I want to find this “affair” and start looking from the freezer section too “p
Hahaha, your entry always makes me laugh my head off! And what a beautiful way to cook prawn!
I am going to the US briefly next month and hope that I can find some of this Szechuan peppercorn. I have wanted it to try it since I first saw Kylie Kwong from Australia use it and then you…
Wow…I am drooling all over here! Prawn, shrimp..what’s in a name when they are such beauties!
5 days huh? What else did you do with your bad boy in blue?
Those looks like they might bite back.
Does your husband read your blog?
These look gorgeous Jayden! Nice job!
Oh man, those are some HUGE effin’ prawnbabies! *drools* I’ve been checking my local fish market but the prawns are still frozen and pricey – I can’t wait till summer brings this bounty back!
Love your entry to the story! LOL great job jayden!
Hey Jaden, are those fresh water prawns? They have that claws thingy…I bought a box of frozen fresh water prawns and haven’t used them yet, this is a great recipe. Was going to make some Tom Yum Goong, but now I am swayed by you..hehe, or maybe I can do 2 recipes (or 3?) with that box.
Okay, I HAVE to make this for family coming in next week. I hope I can do it “eating local”! What did you serve with it????
Thanks
That’s one hot lover you’ve got there.
Food porn, indeed.
Oh lovely prawns… they seem to be singing happily, wanting to be eaten by viewers… oh such teasers….lol……..absolutely fab!
Have you made szechuan peppercorn oil and cooked with it? It’s absolutely delicious, even in the most simple of dishes… I’ll have to try your salt!
-Sea
Wonderfull Jaden your tale, and wonderfull prawns, it’s a pity that here I can’t buy Szechuan Peppercorns, i should like to use.
Wonderfull, wonderfull, wonderfull.
Hey Jaden
That is a wonderful blog you have ……now did you eat all those shrimps all alone, without sharing?? How naughty have you been lately?? ..& not to forget the adulterous side!!
Thanks Jaden for visiting my blog. I dont know how much there is to offer to you in terms of Indian Cuisine, but I appreciate it whole heartedly.
Well, if you’re going to have an affair, you might as well make it worthwhile. Those prawns look seriously worthwhile!
Hot.
At least, those peppercorns must be.
Those are the hugest, most gorgeous prawns ever!
I love how people have their “home alone” meal, that thing they prepare that their spouse doesn’t like, or that they only secretly indulge in when alone. Mine usually involves a big pot of stewed turnip greens, since my boyfriend won’t touch them. And then a big piece of cake.
Hi Jaden – Those are some great looknig prawns. Eat, Drink, and Be Merry alerted me to your Sichuan Pepper-Salt after I did a post…..it looks about the same as I use…I felt so proud, almost as if I can actually cook!
You were so naughty…but way to go!
Haha, you are hilarious Jaden! My friends tell me that my beau would never cheat on me because he is addicted to video games. Similarly, your hubby probably knows that you are only faithful to him and your burners!
Ha ha ha!
and…
mmmmhhhmmmmmm.
Just gorgeous. Now I’m feeling naughty, too.