Stir–fried Salt and Pepper Prawns with Red Chilli and Spring Onion
Serves 4
750 g (1 1/2 lb) tiger prawn, unprepared
1/2 teaspoon black peppercorns
1/2 teaspoon Sichuan peppercorns
1 teaspoon Maldon salt
1 medium-hot red finger chilli, thinly sliced
(and the seeds removed if you prefer)
3 spring onions, trimmed and sliced
1-2 tablespoons sunflower oil
For the salad:
1/4 cucumber, peeled, halved and the seeds removed
50 g (2 oz) fresh beansprouts
25 g (1 oz) watercress sprigs, large stalks removed
2 teaspoons dark soy sauce
2 teaspoons roasted sesame oil
1/4 teaspoon caster sugar
A pinch of salt
Method
Peel the prawns and de-vain.
For the salad, cut the cucumber lengthways into short, thin strips. Toss in a bowl with the beansprouts and watercress. Whisk together the soy sauce, sesame oil, sugar and salt.
Heat a heavy-based frying pan over a high heat, add the black peppercorns and sichuan peppercorns and dry roast for a few seconds, shaking the pan now and then until they darken slightly and start to smell aromatic. Tip into a mortar, coarsely crush with the pestle then stir in the salt.
Heat a wok over a high heat until smoking. Add half the oil and the prawns and stir fry for 2 minutes until lightly coloured.
Toss together for 10 seconds or so and then add the red chilli and spring onion. Toss together and divide between 4 plates, making 4 small, neat piles slightly off centre. Dress the salad leaves with the dressing and pile a few alongside the prawns.
Serve immediately.
( Last Updated: 25-07-2008 )
