The lovely Sichuan peppercorns are sitting in my spice drawer waiting to be used! And after the fantastic chicken I made I knew I could not leave it long before I found another use for them. We have a great supplier of prawns and so very little needed to be done in the way of preparation. I took them out of the freezer, defrosted them, patted them dry and viola, they were ready for some love and attention. You do not want to get over enthusiastic with prawns as given the cost, you want to actually taste the prawn meat when you eat them. These were simply butterflied, marinated, fried and served!
- make a marinade of the garlic, lemongrass, ginger and lemon juice
- put the butter and the olive oil into a frying pan and heat
- cook the prawns until they are done
- remove from the heat and sprinkle with the ground Sichuan pepper - just a small pinch per prawn will do