Chilli school prawns with szechuan salt

Serves 4

• 500g school prawns, feelers removed
• 1/2 cup (75g) cornflour, seasoned
• Sunflower oil, to deep-fry
• 2 tbs olive oil
• 5cm piece ginger, finely grated
• 2 garlic cloves, grated
• 2 long red chillies, thinly sliced
• 2 spring onions, thinly sliced
• 1/3 cup coriander leaves, roughly chopped
• Charred lime halves and aioli*, to serve

Szechuan salt

• 1 tbs Szechuan peppercorns*, toasted
• 2 tsp whole black peppercorns
• 2 tbs pink salt flakes*

1. For Szechuan  salt, place all peppercorns in a spice grinder and grind to a coarse powder.
2. Stir through the salt. Set aside.
3. Coat the prawns in cornflour, shaking off any excess. 
4. Half-fill a large pan or deep fryer with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
5. In 4 batches, fry prawns for 2-3 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel.
6. Heat olive oil in a frypan over medium-high heat. 
7. Cook ginger, garlic, chilli and onion, stirring, for 1-2 minutes until fragrant. Add prawns and toss to coat.
8. Sprinkle prawns with coriander and Szechuan salt. 
9. Serve with lime and aioli.