Tingling prawns

This Asian-inspired dish is designed to be cooked outdoors on the barbecue then put on the table and shared - just the thing for a warm, sunny day.


  • 32 Australian tiger prawns, cooked
  • 4 spring onions
  • ½ cup peanut oil
  • 3 tbsp Sichuan peppercorns
  • 4 long green chillies
  • 3cm piece ginger, julienned
  • ½ cup coarsely chopped coriander leaves
  • 1 tbsp finely chopped coriander stem
  • 3 tsp caster sugar
  • 2 tsp sea salt
  • 4 tsp rice wine vinegar


Peel and de-vein the prawns, then halve lengthways.

Thinly slice white ends of spring onions into rounds and reserve. Chop green ends of onions and combine with oil in a small saucepan. Cook over low heat for 10 minutes to infuse. Cool to room temperature, then strain.

Dry-roast Sichuan peppercorns in a small frypan for 1-2 minutes, until fragrant. Finely grind using a mortar and pestle.

Finely chop 2 chillies. Using a mortar and pestle, pound chopped chillies with the Sichuan pepper, ginger, ¼ cup of coriander leaf, coriander stem, sugar and salt to a fine paste. Add vinegar and green onion oil, mix to combine and set aside.

Thinly slice remaining chilli. Combine in a bowl with prawns and sliced spring onions and remaining coriander. Drizzle with dressing, toss well to coat, arrange on a serving plate and serve immediately.

NOTES: Want something to drink?
Burn Cottage is one of the Central Otago region's most exciting producers and Cashburn is its second label, utilising the estate's younger vines. The 2014 pinot is an exuberant, fruit-driven style showcasing plums, blackberries, rhubarb and dark spices.

First published in the Good Weekend.