Neil Perry Tingling Prawns Recipes

NEIL PERRY: TINGLING PRAWNS

Neil Perry: Tingling prawns image

Australian Gourmet Traveller recipe for tingling prawns by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

Provided by Neil Perry & Andy Evans

Time 22m

Yield Serves 4

Number Of Ingredients 9

Ingredients

80 ml (1/3 cup) peanut oil
2 green onions, thinly sliced diagonally, green tops reserved
1½ tbsp Sichuan peppercorns
2 long green chillies
7 gm (1½cm) ginger, cut into julienne
¼ cup (loosely packed) coriander, coarsely chopped
1½ tsp white sugar
2 tsp rice wine vinegar
16 cooked king prawns, peeled and halved lengthways

Steps:

Combine oil and reserved green onion tops in a small saucepan and cook over low heat for 10 minutes to infuse. Cool to room temperature, then strain (discard solids).
Dry-roast Sichuan peppercorns in a small frying pan until fragrant (1-2 minutes), grind in a spice grinder or mortar and pestle until fine and set aside.
Finely chop 1 chilli and pound with Sichuan pepper, ginger, coriander, sugar and 1 tsp sea salt in a mortar and pestle to a fine paste. Add vinegar and 60ml green onion oil, mix to combine and set aside.
Thinly slice remaining chilli diagonally and combine in a bowl with prawns and sliced green onions. Drizzle with dressing, toss well to coat, arrange on a serving plate and serve immediately.

Nutrition Facts : ServingSize Serves 4

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