Cuisine
Time
30 mins mins
Servings
2 people people
• Finely chop the garlic, ginger, red chilli and spring onion and place on a plate ready to stir fry.
• Butterfly and devein the prawns, keeping the shell and head on. Then score horizontally across the prawn meat 4-5 times so that they open up nicely whilst cooking. Dust with 1-2 tbsp cornflour and set aside ready to pan fry/griddle.
• Next, toast the Sichuan peppercorns in a dry pan and swirl them around on medium heat until they start to pop a little but not burn (it should take 1-2 minutes). Then add the salt and continue heating through for a further minute or so. Pour the peppercorns and salt into a pestle and mortar and add ½ tsp ground white pepper and a pinch of sugar into the mix before then pounding the peppercorns down to a powder.
