Sichuan Prawns with Chili Crunch
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
12 large prawns, peeled leaving tail on
4 teaspoons sesame oil
Chili crunch
1/4 cup Sichuan peppercorns
1⁄4 cup peanuts, raw
1 teaspoon red pepper flakes
1 teaspoon (5 ml) toasted sesame seeds
1 teaspoon sugar
2 tablespoons garlic, coarsely chopped
1⁄2 teaspoon sea salt
For chili crunch, place peanuts and peppercorns in a fry pan and toast 5–6 minutes, or until fragrant. Allow to cool. Place peppercorns, peanuts, and remaining ingredients into a food processor and chop coarsely.
Heat sesame oil in a skillet over medium-high heat. Add prawns and toss about 2 minutes, until opaque and nearly cooked through. Add chili crunch, toss well, and cook 1 minute more. Serves 4.
