Sichuan prawns

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Ross Cornish

Ingredients

12 large prawns, peeled leaving tail on

4 teaspoons sesame oil

1 teaspoon Sichuan peppercorns

1⁄4 cup peanuts, raw

2 fresh chilies, seeded and coarsely chopped

1 teaspoon sugar

2 tablespoons garlic, coarsely chopped

1⁄2 teaspoon coarse salt

Place peanuts and peppercorns in a fry pan and toast for 5-6 minutes or until fragrant. Allow to cool. In a food processor, place peppercorns, peanuts, chilies, sugar, garlic and chop coarsely. In a bowl, toss prawns with peppercorn mixture. Heat oil in pan on medium-high heat, add prawns and toss for about 2 minutes. Sprinkle with salt and serve. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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