80 ml(1/3 cup) peanut oil2green onions, thinly sliced diagonally, green tops reserved1½ tbspSichuan peppercorns2long green chillies7 gm(1½cm) ginger, cut into julienne¼ cup(loosely packed) coriander, coarsely chopped 1½ tspwhite sugar2 tsprice wine vinegar16cooked king prawns, peeled and halved lengthways
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).
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.
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.
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.