Salt and Pepper Prawns

This has to be one of the best and fastest appetiser or starter, that disappear at record speed.

½ tsp Sichuan Pepper (non organic)
½ - 1 tsp Crushed Bird's Eye Chilli, organic
¼ tsp black peppercorns
½ tsp course sea salt
4 tbsps cooking oil
450g large raw prawns, shelled with the tail on, and deveined
2 tbsps cornstarch
2 gloves garlic – minced

In a small saute pan over medium heat, toast the Sichuan and black peppercorns, shaking the pan, for about 3 minutes. Do not let them burn. They may smoke and pop like popcorn; this is okay. Remove the pan from the heat; set aside to cool slightly. In a spice mill or with a mortar and pestle, coarsely grind the peppercorns. Transfer to a bowl and combine with the salt, the garlic and chilli. Set aside.

In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking. Working quickly, in a bowl, toss the prawns in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer. Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes. With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil. Add the garlic, chile pepper and pepper-salt mixture. Return the wok to the heat and toss the prawns with the spice mixture until the spices release their fragrance and coat the prawns, about 1 minute. Remove from the heat.

Serve immediately with a wedge of lime.