A lightly spiced dinner from Diana Henry.
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 3 tsp caster sugar
- ¾ tbsp sichuan peppercorns
- 1 green chilli halved, deseeded and chopped
- 2 cm-piece fresh ginger peeled and chopped
- 2 spring onions finely chopped
- 30 g fresh coriander
- 1 tbsp groundnut oil
- 300 g large peeled king prawns patted dry with kitchen paper
- Boiled rice to serve
- sesame seeds to serve
- Stir together the rice vinegar, lime juice and caster sugar until the sugar has dissolved.
- Toast the peppercorns in a dry frying pan until you can smell their aroma, then tip into a mortar. Add the chilli, ginger and spring onions, and bash this mixture to a coarse paste with some sea salt.
- Put the coriander in a bowl – you don’t need to remove the stalks – and toss with the sweetened vinegar dressing.
- Heat the oil in a wok or frying pan. Add the spice paste and the prawns at the same time. Cook, moving the prawns around the pan until they turn from grey to pink.
- Toss on to the dressed coriander leaves and some boiled rice, sprinkle with sesame seeds and serve.
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