Sichuan pepper will tingle on your tongue.
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
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.
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.
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.
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.