Sichuan prawns with peanuts and chilies

Recipe & food styling Mari Loewen. Photography Ross Cornish.

Ingredients

12 large prawns, peeled, tail on

4 teaspoons sesame oil

1 teaspoon Sichuan peppercorns

1/4 cup peanuts, raw

2 fresh chilies, seeded and coarsely chopped

1 teaspoon sugar

2 tablespoons garlic, coarsely chopped

1/2 teaspoon coarse salt

Preparation

Place peanuts and peppercorns in a fry pan and toast for 5-6 minutes or until fragrant. Allow to cool. In a food processor, place peppercorns, peanuts, chilies, sugar, garlic and chop coarsely. In a bowl, toss prawns with peppercorn mixture. Heat oil in pan on medium-high heat, add prawns and toss for about 2-3 minutes. Sprinkle with salt and serve.

From the feature Girls Only Thai Take-Out Inspired Dinner Party.