Sichuan Pepper Prawns
Makes enough for: 2 people
Ingredients
- 12 queen prawns, butterflied and cleaned
- 2 cloves garlic, crushed
- 1 stalk lemongrass, pounded and sliced
- 2.5 cm fresh root ginger, peeled and finely chopped
- 1 lemon, juice only
- 15 g butter
- 15 mls olive oil
- 5 mls Sichuan peppercorns, ground
Method
- 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
Notes
Sichuan peppercorns have a slight numbing effect on the tongue so you do not want to be too generous with them