Sichuan Kou Shui Xia (口水虾)

Kou Shui — "mouth-watering" or literally "saliva" — is one of Sichuan's most vivid culinary descriptors, applied to cold dishes drenched in the cuisine's signature numbing-spicy dressing. Where Kou Shui Ji uses cold poached chicken, Kou Shui Xia swaps in plump whole prawns, which absorb the fragrant chilli oil, sesame paste, black vinegar and Sichuan peppercorn dressing spectacularly well. Served cold, it is a staple of Chengdu cold appetiser spreads (凉菜) and has grown into a nationally popular dish over the past two decades.

Serves: 4

Ingredients

Prawns:

• 600g (1 lb 5 oz) whole raw tiger prawns, shells on
• 2 slices ginger
• 1 spring onion
• 1 tbsp (15ml) Shaoxing wine

Dressing:

• 3 tbsp (45ml) Sichuan chilli oil (homemade or shop-bought with sediment)
• 1½ tbsp (22ml) light soy sauce
• 1 tbsp (15ml) black rice vinegar (Chinkiang)
• 1 tbsp (15g) sesame paste or tahini
• 1 tsp (5g) sugar
• 1 tsp (5ml) sesame oil
• 1 tsp (5g) ground Sichuan peppercorn
• 2 garlic cloves, finely minced
• 1 tsp (5g) fresh ginger, finely minced

Garnish:

• 3 tbsp (45ml) extra chilli oil with sediment
• 2 spring onions, finely sliced
• 1 tbsp (15g) toasted white sesame seeds
• Fresh coriander leaves

Instructions

1. Bring a pot of water to the boil with ginger, spring onion and Shaoxing wine. Add prawns and poach 2–3 minutes until just pink and curled. Do not overcook. Remove immediately and plunge into ice water for 2 minutes. Drain and arrange on a plate.
2. Whisk together all dressing ingredients until the sesame paste is fully dissolved and the mixture is smooth.
3. Spoon the dressing evenly over the chilled prawns. Top with extra chilli oil and its sediment, sliced spring onions, sesame seeds and coriander.
4. Refrigerate for 10–20 minutes before serving to allow the dressing to penetrate.
5. Serve cold as an appetiser, eating the prawns whole by peeling at the table.

Cook's Notes: The quality of chilli oil makes or breaks this dish — use one with visible chilli flakes, sesame seeds and fragrant spice sediment. Adjust Sichuan peppercorn to taste: this dish should cause distinct lip-numbing. Peeled prawns can be used for a neater presentation but shells protect the meat during poaching and add flavour.