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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

Method

  • 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
  • 10 min preparation
  • 12 min cooking (plus cooling)
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 12 min cooking (plus cooling)

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