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Neil Perry: Tingling prawns

You'll need

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


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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