Neil Perry's tingling spicy prawns
Neil Perry's tingling spicy prawns
Printer-friendly version
This award winning chef shares let's us into his kitchen and shares his secret to cooking his tingling prawns.
Ingredients (serves 4–6 as part of a shared meal)
- 3 fresh long green chillies, seeds removed, finely diced
- 3 cm knob of ginger, finely chopped
- Handful of coriander, leaves picked, stems roughly chopped
- Pinch of sea salt
- ½ tsp caster sugar
- 2 pinches ground Sichuan pepper
- 1 tbsp rice wine vinegar
- 90 ml spring onion oil
- 300 g cooked king prawns in the shell, peeled, deveined
- 3 spring onions, cut on the diagonal into 5 cm lengths
Method
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 and spring onion oil to make a dressing.
Place the prawns in a bowl with the coriander leaves and spring onion. Pour over the dressing and mix well, then transfer to a plate and sprinkle over another pinch of Sichuan pepper.
This is an edited extract from Spice Temple by Neil Perry.
NEXT: Check out our seafood recipes for more.
