Ingredients
The following ingredients have 8 Servings
- 32 Australian tiger prawns, cooked
- 4 spring onions
- ½ cup peanut oil
- 3 tbsp Sichuan peppercorns
- 4 long green chillies
- 3cm piece ginger, julienned
- ½ cup coarsely chopped coriander leaves
- 1 tbsp finely chopped coriander stem
- 3 tsp caster sugar
- 2 tsp sea salt
- 4 tsp rice wine vinegar
Instruction
- <p>Peel and de-vein the prawns, then halve lengthways.</p> <p>Thinly slice white ends of spring onions into rounds and reserve. Chop green ends of onions and combine with oil in a small saucepan. Cook over low heat for 10 minutes to infuse. Cool to room temperature, then strain.</p> <p>Dry-roast Sichuan peppercorns in a small frypan for 1-2 minutes, until fragrant. Finely grind using a mortar and pestle.</p> <p>Finely chop 2 chillies. Using a mortar and pestle, pound chopped chillies with the Sichuan pepper, ginger, ¼ cup of coriander leaf, coriander stem, sugar and salt to a fine paste. Add vinegar and green onion oil, mix to combine and set aside.</p> <p>Thinly slice remaining chilli. Combine in a bowl with prawns and sliced spring onions and remaining coriander. Drizzle with dressing, toss well to coat, arrange on a serving plate and serve immediately.</p>
