Chefs' Recipes

Neil Perry: Tingling prawns

Australian Gourmet Traveller recipe for tingling prawns by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.
Neil Perry: Tingling prawns

Neil Perry: Tingling prawns

Chris Chen

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.




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.

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