Ingredients
3 fresh long green chillies, seeds removed, finely diced

3cm knob of ginger, finely chopped

½ bunch coriander, leaves picked, stems finely chopped

pinch of sea salt

½ tsp castor sugar

2 large pinches of roasted and ground Sichuan peppercorns

2 tbsp rice wine vinegar

1 tsp light soy sauce

60ml spring onion oil 

700g cooked king prawns, peeled and deveined, tails on

3 spring onions, cut on the diagonal into 5cm lengths

Method
1. For the spring onion oil, combine the oil and spring onion tops in a small heavy-based saucepan, place over low heat and warm until the oil reaches 80C.

2. Remove the infused oil from the heat and leave to cool for 5 minutes.

Transfer to a blender, blend until smooth, then strain through a muslin-lined sieve.


3. 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, light soy and spring onion oil to make a dressing.



4. Place the prawns in a bowl with the coriander leaves and spring onions.

Pour over the dressing, season to taste and mix well, then transfer to a plate.

Sprinkle another pinch of Sichuan pepper over the top and serve.