Prawns with Pickled Wild Chillies

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Wild chilli, called ye san jiao, is an interesting ingredient which is frequently used in Chinese dishes. These chillies are less spicy than Thai bird’s eye chillies, but similar in size, and slightly spicier than pickled jalapenos. They are pickled in a salty vinegar brine and impart a spicy savouriness to dishes. If you can’t find them at Asian specialty stores, use the next best pickled chillies you can find—or go to the market, buy fresh chillies and pickle them yourself. The acidity and spiciness of the wild chillies give this dish a pleasant heat, alongside fresh green and red chillies.

Ingredients

    Method