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Tingling prawns

Neil Perry
Neil Perry

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A plate of tingling prawns can be part an Asian-themed feast.
A plate of tingling prawns can be part an Asian-themed feast.William Meppem

Chillies and Sichuan peppercorns give this prawn dish its requisite "tingle" and fragrance.

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Ingredients

  • 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

Method

  1. Peel and de-vein the prawns, then halve lengthways.

    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.

    Dry-roast Sichuan peppercorns in a small frypan for 1-2 minutes, until fragrant. Finely grind using a mortar and pestle.

    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.

    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.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/tingling-prawns-20151208-47gre.html