Tingling prawns

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

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


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


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.