Tingling prawns with spring onion oil recipe
Sichuan pepper will tingle on your tongue.
Ingredients
3 fresh long green chillies, seeds removed, finely diced
3cm knob of ginger, finely chopped
½ bunch coriander, leaves picked, stems finely chopped
pinch of sea salt
½ tsp castor sugar
2 large pinches of roasted and ground Sichuan peppercorns
2 tbsp rice wine vinegar
1 tsp light soy sauce
60ml spring onion oil (see below)
700g cooked king prawns, peeled and deveined, tails on
3 spring onions, cut on the diagonal into 5cm lengths
For the spring onion oil (makes about 150ml)
200ml vegetable oil
small handful of spring onion tops, roughly chopped
Method
Step 1
For the spring onion oil, combine the oil and spring onion tops in a small heavy-based saucepan, place over low heat and warm until the oil reaches 80C.
Step 2
Remove the infused oil from the heat and leave to cool for 5 minutes. Transfer to a blender, blend until smooth, then strain through a muslin-lined sieve.
Step 3
Place the green chilli, ginger, coriander stems, sea salt, sugar and a pinch of the Sichuan pepper in a mortar. Pound to a paste with the pestle, then stir in the vinegar, light soy and spring onion oil to make a dressing.
Step 4
Place the prawns in a bowl with the coriander leaves and spring onions. Pour over the dressing, season to taste and mix well, then transfer to a plate. Sprinkle another pinch of Sichuan pepper over the top and serve.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
