Pure Maple Syrup from Canada
Schezwan Pepper and Maple Glazed Prawns

Schezwan Pepper & Maple Glazed Prawns


Recipe by Chef Manish Mehrotra



For The Sauce

  • Butter 10 Gms
  • Ginger Finely Chopped 15 Gms
  • Garlic Finely Chopped 15 Gms
  • Schezwan Pepper Corns 5 Gms
  • Oyster Sauce 20 Ml
  • Maple Syrup 80 Ml
  • Chives Finely Chopped 15 Gms
  • Red Chilli Flakes 2 Gms



  • Prawns (20 Pcs in a Kg) 500 Gms
  • Corn Flour 80 Gms



Processing The Prawns

  • Clean the prawns by removing the shell and slitting it across the length to remove the veins
  • Dust the prawns with corn flour.
  • Deep fry the prawns in medium hot oil till they are crispy.

For The Sauce

  • In a shallow pan, take oil. Put the pan on medium flame and saute schezwan peppercorns for 1-2 minutes.
  • Add finely chopped ginger, garlic and chilli flakes in the pan and saute till golden in colour.
  • Add the maple syrup and reduce till it is a thick syrup.
  • Add oyster sauce and mix well. Cook for 5- 8 minutes.
  • Adjust the seasoning. The sauce should have a balance of sweetness of maple and sharpness of schezwan pepper corns

For Service

  • Heat the sauce in a Chinese wok till caramel stage and toss fried prawns in it.
  • The sauce should lightly coat the prawns. Sprinkle some finely chopped chives.
  • Serve hot