- Cuisine: Chinese
- Serves: 4
- 80 ml (1/3 cup) peanut oil
- 2 green onions, thinly sliced diagonally, green tops reserved
- 1Â½ tbsp Sichuan peppercorns
- 2 long green chillies
- 7 gm (1Â½cm) ginger, cut into julienne
- Â¼ cup (loosely packed) coriander, coarsely chopped
- 1Â½ tsp white sugar
- 2 tsp rice wine vinegar
- 16 cooked king prawns, peeled and halved lengthways
Prep time 10 mins, cook 12 mins (plus cooling)
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).
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.
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.
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.