(serves 4 as entrée or tapas)
24 medium green prawns, peeled and de-veined
1 tblsp Sichuan pepper
1 garlic clove
½ red chilli
½ lime zest
1 lime juice
1 ½ tblsp honey
¼ tsp ginger
In a mortar and pestle, combine the Sichuan pepper, thinly diced garlic, salt, chilli and smoosh until they are paste like and flavours are combined. Add all other marinade ingredients to the mix.
Combine the marinade and prawns in a bowl or zip lock bag for 20 minutes.
Toss in a hot pan for just a few minutes until the prawns are cooked through a lightly caramelized on the outside.
Serve on individual platters with a little green salad, avocado and mango when in season or as part of a tapas banquet.
B HSC Nutritional Medicine
Optimum Health Nutritional Health and Wellness Clinic