Tingling Prawns #neilperry.
You need for 4 as an entree or part as shared meal:
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 caster 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 5 cm lengths
For the spring onion oil (makes about 150ml)
200ml vegetable oil
small handful of spring onion tops, roughly chopped
• Pull on a chic ruffle black Chloe sundress
• Slip into Alexander Wang silver mules.
• Pour a glass of champagne.
• For the spring onion oil 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.
• Infuse yourself with wine.
• Cool to room temperature, then strain.
• Transfer to a blender, blend until smooth, then strain through a muslin-lined sieve.
• 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.
• 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.