United Kingdom


Sichuan Pepper Squid, Prawns & Chilli Rice

March 15, 2017




  • Brown Rice

  • Large Tiger Prawns

  • Squid

  • Broccoli

  • Sugar Snaps

  • Large Tomatoes

  • Chilli

  • Cress

  • Sichuan Pepper

  • Salt

  • Garlic Powder

  • Smoked Paprika

  • Lemon Juice

  • Chilli Flakes

  • Olive Oil

  • Vegetable or Chicken Stock Cube




Boil water and mix in the vegetable or chicken stock cube until melted, pour in rice and cook as per instructions on packet.


Slice tomatoes in half and sprinkle salt and pepper on top, put on baking tray ready for the oven (put in about 10 mins before the rice is done on 150 degrees) Put the sugar snaps and broccoli in water and cook around 5 mins before the rice is cooked.


Crush the sichuan pepper with a pestle and morter (or if you're like me and are still yet to invest in one put the pepper corns on a chopping board, cover with a tea towel and hit with a hammer while wishing you had one -_-) 

Cook the prawns and squid around 8-10 mins before rice is finished.   


Use a splash of oil in a frying pan.  You can either peel the prawns or leave the shells on.

Put prawns in the oiled pan and mix with lemon juice, salt, chilli flakes, garlic powder and some of the sichuan pepper.


Pull out the insides and tenticles of the squid and cut a slit down the middle of the main body.  Spread the part you've just cut and score (gently so you don't cut all the way through) criss crosses.  Rub salt and sichuan pepper into these scores and put in the pan with the prawns and cook.


Chop up the chilli into slices and once the rice is cooked sprinkle on top, I added cress as well because I felt it needed something green :)


Serve and enjoy!






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