Sichuan prawns
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
12 large prawns, peeled leaving tail on
4 teaspoons sesame oil
1 teaspoon Sichuan peppercorns
1⁄4 cup peanuts, raw
2 fresh chilies, seeded and coarsely chopped
1 teaspoon sugar
2 tablespoons garlic, coarsely chopped
1⁄2 teaspoon coarse salt
Place peanuts and peppercorns in a fry pan and toast for 5-6 minutes or until fragrant. Allow to cool. In a food processor, place peppercorns, peanuts, chilies, sugar, garlic and chop coarsely. In a bowl, toss prawns with peppercorn mixture. Heat oil in pan on medium-high heat, add prawns and toss for about 2 minutes. Sprinkle with salt and serve. Serves 4.
