Gary and Dad and I made these prawns on the weekend and they got demolished in about 5 minutes!
Sichuan pepper or Szechuan pepper, a common spice used in Asian cuisine, is derived from at least two species of the global genus Zanthoxylum, which belong in the citrus family. This did not surprise me because when I tried to take an objective smell of Gary's bowl of Sichuan Pepper Salt I detected a subtle citrus tang to the edge of its warm earthyness.
Ingredients
Szechuan Peppercorns
Murray River Salt flakes
Fresh green King Prawns
Method
Dry roast the pods on a dry pan till they are smoking and aromatic but not burning.
Remove and powderize with the salt in a spice blender (mini coffee grinders work well).
Butterfly the prawns, leaving the shells on, and remove waste tube down the centre.
Drizzle with olive oil and BBQ till just cooked.
Sprinkle the Szechuan Pepper Salt over them to serve.
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