Ingredients
- 20 g green chillies, seeds removed, diced finely
- 7 g ginger, sliced julienne style
- 60 ml spring onion oil (vegetable
- oil infused on a very low heat with spring onion ends)
- 4 g sea salt
- 7 g caster sugar
- 10 ml rice wine vinegar
- 7 g coriander leaf and stem chopped roughly
- 7 g roasted and ground Sichuan pepper
- 100 g cooked king prawns, peeled
Tingling prawns
This is a beautiful salad that has been on the menu at Neil Perry’s Spice Temple Sydney since it opened. As always, it relies heavily on the quality of your ingredients so make sure you buy the freshest prawns and vegetables. It makes a great starter to a shared meal.
Method
Using a mortar and pestle, pound green chilli, ginger, coriander, Sichuan pepper, sea salt and sugar to a paste.
Add vinegar and shallot oil to form a dressing.
Cut prawns lengthways in half and mix with the dressing.
Serve straight away.
Submitted byNeil Perry
Tips and Tricks
Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes
Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.
Fresh ginger lasts about a month in the fridge. Once it is chopped, try adding a little dry sherry and store it in a sealed jar in the fridge. It will last 2-3 months and once the ginger is gone, the sherry can be used to flavor other recipes.
