Prawns with Sichuan peppercorns and spring onions

Spring onions have the advantage of cooking in seconds, which is partly why they are used, along with ginger and chillies, to start a stir-fry. Cut finely, they will soften in no time. Like all onions, their sugars can burn, so you need to move them around the pan quickly in the smoking oil as they cook. Serves 2.

Ingredients (Serves 2)

2 fresh hot red chillies
a tsp Sichuan peppercorns
a large pinch of sugar
2 tsp of finely minced (or very finely chopped) ginger
4 cloves of garlic
6 spring onions
6 tbsp groundnut oil
400g large, shell-on raw prawns

Halve the chillies, scrape out the seeds, chop the flesh finely, and put into a small bowl. Put the peppercorns into a non-stick frying pan and toast for a minute or two until fragrant. Tip them out and grind to a fine powder using a spice mill or a pestle and mortar. Add to the chillies with the sugar, minced ginger and a teaspoon of sea salt.

Peel and finely chop the garlic. Trim the spring onions and chop them into fine pieces then add, with the garlic, to the chillies.

Pour the oil into a wok and get it smoking hot. Lower in the prawns and let them cook for a minute, then lift them out with a draining spoon. Add the chilli mixture to the wok and stir it round for a minute or less as it sizzles, so it does not burn.

Return the prawns to the pan, continue cooking for a couple of minutes, then
serve immediately and eat while hot and peppery.