CHEFS' RECIPES
Neil Perry: Tingling prawns

Neil Perry: Tingling prawns

In China I tasted this dish with chicken, but in the restaurant I found that seafood worked just as well. I was unable to get fresh green Sichuan peppercorns in Australia, so I added green onion and chilli instead.

Serves 4

Cooking Time Prep time 10 mins, cook 12 mins (plus cooling)



80 ml   (1/3 cup) peanut oil
2   green onions, thinly sliced diagonally, green tops reserved
1½ tbsp   Sichuan peppercorns
2   long green chillies
7 gm   (1½cm) ginger, cut into julienne
¼ cup   (loosely packed) coriander, coarsely chopped
1½ tsp   white sugar
2 tsp   rice wine vinegar
16   cooked king prawns, peeled and halved lengthways


1 Combine oil and reserved green onion tops in a small saucepan and cook over low heat for 10 minutes to infuse. Cool to room temperature, then strain (discard solids).
2 Dry-roast Sichuan peppercorns in a small frying pan until fragrant (1-2 minutes), grind in a spice grinder or mortar and pestle until fine and set aside.
3 Finely chop 1 chilli and pound with Sichuan pepper, ginger, coriander, sugar and 1 tsp sea salt in a mortar and pestle to a fine paste. Add vinegar and 60ml green onion oil, mix to combine and set aside.
4 Thinly slice remaining chilli diagonally and combine in a bowl with prawns and sliced green onions. Drizzle with dressing, toss well to coat, arrange on a serving plate and serve immediately.


RECIPE Neil Perry and Andy Evans PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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