Sichuan Chilli Crisp Pint of Prawns

The best vessel for consuming spicy prawns? Perhaps not, but it's a vibe

25 minutes prep

5 minutes cook

Serves 1-2

Nell Carter

Ingredients

Prawns:

15 shell-on prawns (raw)

1/2lime, zested

pinchsea salt

heaped tspSichuan chilli crisp

salt

Lime & prawn oil mayo:

prawn heads & shells

tsptomato purée

1/2lime, zested and juiced

2egg yolks

1 tspDijon mustard

120mlneutral oil

1 tbspwhite wine vinegar

salt

Quick pickled celery:

2stalks celery, finely sliced

100mlrice wine vinegar

1 tbsp sugar

1.5 tspsalt

Celebrating the prawn: plump, juicy king prawns tossed in Sichuan chilli crisp, with a prawny lime mayo and the refreshing crunch of pickled celery.

Method

Add rice vinegar, sugar, and salt to a small pan and set over a low heat until the sugar and salt dissolve. Place sliced celery in an airtight container, cover with the pickling liquid, and chill in the fridge.

Peel the prawns, removing heads and shells, then use a knife to carefully devein each prawn by slicing a shallow line down the back and pulling out the digestive tract. Chill peeled prawns while you make the oil and mayo.

In a small saucepan, add the prawn shells, garlic, tomato paste, and lime zest. Pour in neutral oil and cook on medium-low heat for 15–20 minutes, until the shells are bright and aromatic. Don’t let it get too hot — you want a slow infusion. Strain through a fine sieve and let the oil cool completely.

To make the mayo, whisk the egg yolks, mustard, and vinegar (or blitz in a blender). Slowly drizzle in the cooled prawn shell oil while whisking (or blending) until thick and emulsified. Add lime juice and salt to taste, then chill in the fridge until ready to serve.

In a bowl, toss the prawns with a tablespoon of olive oil. Heat a frying pan until very hot, then add the prawns and cook for a couple of minutes on each side, until pink but still plump and juicy. Remove from the heat and place in a bowl. Add a heaped teaspoon of chilli crisp, lime zest, and a pinch of flaky salt.

Serve in a pint glass layered with pickled celery and the prawn & lime mayonnaise.