1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
2 tsp sea salt
2 tbsp vegetable oil
1 onion, diced
3 garlic cloves, finely chopped
200g (7 oz) peeled and deveined prawns
2 eggs, whisked
3 cups cooked rice
2 tbsp soy sauce
¼ tsp sugar
½ cup finely sliced spring onion (scallions)
Toast the Sichuan and black peppercorns in a wok or frying pan over medium heat. When they’re fragrant, transfer them to a mortar and use a pestle to grind to a fine powder. Stir through the salt. Set aside for later.
Heat the oil in a wok over high heat. Add the onion and garlic and stir-fry for half a minute. Add the prawns and season with ½ teaspoon of the pepper mixture (or to taste). Stir-fry until just cooked. Pour in the eggs and spread them out in the pan. When they’re just set, use a spatula to break them up. Add the rice, soy sauce and sugar. Stir-fry until well combined.
Toss through the spring onion. Serve with an extra sprinkling of the pepper salt.
- You’ll have more pepper salt than you need for this recipe. Store in an airtight container and use as an all-purpose seasoning for omelettes, scrambled eggs or grilled meats.