Sichuan Sesame Gambas with Shaved Fennel-Zucchini 'Noodles' and Pork Crackling
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This is a light, grain-free take on Sichuan Dan Dan noodles using prawns and crunchy pork crackling. Paper-thin fennel and zucchini ribbons replace the noodles, dressed in a nutty sesame sauce with chili oil.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does This Create the Dan Dan Experience Without Noodles?
The rich sesame paste and vinegar create that signature numbing-spicy flavor that coats the delicate vegetable ribbons, mimicking the texture of cold noodles.
Replacing the traditional minced pork with crushed pork rind crackling provides the essential salty, fatty crunch that defines the Dan Dan experience, while keeping the preparation simple.
Poaching the Gambas in ginger and Shaoxing wine ensures they remain tender and sweet, providing a luxurious protein that pairs perfectly with the spicy, nutty sauce.
Ingredients
Recipe yields 4 servings
For the Prawns
| Amount | Ingredient | Notes |
|---|---|---|
| 400 g | Large Black Tiger Gambas (Prawns) | peeled and deveined, tails left on for presentation |
| 30 g | Shaoxing rice wine | for the poaching liquid |
| 10 g | Fresh ginger | smashed for poaching |
For the Vegetable 'Noodles'
| Amount | Ingredient | Notes |
|---|---|---|
| 200 g | Fresh fennel bulb | shaved paper-thin on a mandoline |
| 150 g | Firm green zucchini | shaved into long ribbons or julienned |
| 100 g | Sugar snap peas | sliced very thin in julienne |
For the Sesame Emulsion
| Amount | Ingredient | Notes |
|---|---|---|
| 90 g | Chinese roasted sesame paste | increased quantity to coat the vegetables well |
| 60 g | Sichuan chili oil with sediment | adjust based on heat preference |
| 30 g | Light soy sauce | provides essential salt and fermented depth |
| 25 g | Chinkiang black vinegar | for malty acidity |
| 8 g | Sugar | to balance the sour-spicy marinade |
For Garnish
| Amount | Ingredient | Notes |
|---|---|---|
| 40 g | Pork rind crackling | store-bought is fine; crushed |
| 25 g | Toasted peanuts | crushed into a coarse sand texture |
Instructions
Prep the Components
- 1
Prepare the Topping
Crush the pork rind crackling into small, irregular pieces. Set aside in a dry place to maintain crunch.
- 2
Build the Sesame Emulsion
In a medium bowl, whisk together the sesame paste, chili oil, soy sauce, sugar, and black vinegar until a voluminous, glossy emulsion forms.
- 3
Poach the Prawns
Bring a large pot of water to a gentle simmer with Shaoxing wine and smashed ginger. Poach prawns for 2 minutes until opaque. Shock in ice water, drain, and pat dry.
Assemble the Dish
- 4
Assemble and Plate
Shave vegetables thin. Toss with half the sauce. Plate the vegetables, top with sliced prawns, drizzle remaining sauce, and finish with the pork crackling and peanuts.
Tips & Tricks
If your vegetables release too much water and dilute the sauce: Toss the fennel, zucchini, and snap peas with the sauce only 2-3 minutes before serving.
If your crackling gets soggy: Always add the pork rind crackling at the very last moment before the plate hits the table.
Frequently Asked Questions
Will the raw zucchini taste green or bitter?
No. The high concentration of toasted sesame paste and Chinkiang vinegar in the sauce effectively 'cures' the zucchini, removing the raw edge and replacing it with a savory, nutty profile.
Can I make this ahead of time?
Partially. You can poach the shrimp and make the sauce up to 1 day ahead. Add the pork crackling only when serving to keep it crunchy.
Why does this recipe use more sauce than traditional Dan Dan noodles?
Raw vegetables have a much higher surface area and lack the starch of noodles that helps sauce cling. The extra emulsion is necessary to ensure every ribbon and julienned pea is coated.