Salt & pepper tiger prawns from Fish etc.: the ultimate book for seafood lovers by Mark Hix
These aromatic prawns also make great nibbles to serve with drinks if you buy the smaller ones. If you like, you can leave the shells on the prawns and just cut through the shell to devein them, wh...
Ingredients
- 1½ tsp Szechuan peppercorns, crushed
- 4 tbsp light (untoasted) sesame oil
- 450 g large headless raw tiger prawns in the shell
- 1½ tsp sea salt
- 1 small red chilli, deseeded and finely chopped
- 3 garlic cloves, crushed
- 1 bunch of spring onions, trimmed and cut into three
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