Mortar and Pestle
MAKO Black Steel 
Just as Delicious
1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt
¼ cup plain flour
¼ cup rice flour
500g (1 lb) peeled and deveined prawns (shrimp)
vegetable oil for deep frying
lime wedges to serve
Nahm Jim mayonnaise:
3 cloves garlic
3 small birds’ eye chilles
½ long red chilli
2 tbsp sugar
1½ tbsp fish sauce
juice of 1 limes
1 tbsp finely chopped coriander stalks and leaves
½ cup mayonnaise
For the nahm jim mayonnaise, use a mortar and pestle to pound the garlic and chillies to a rough paste. Then, using the pestle, stir in the sugar, fish sauce and lime juice. Transfer to a mixing bowl and stir through the coriander and mayonnaise. Set aside in the fridge until ready to serve.
Heat the peppercorns in a dry frying pan over medium-high heat until just smoking. Transfer to a mortar and use a pestle to grind to a fine powder. Stir in the salt.
Heat enough oil in a wok or large heavy-based saucepan for deep frying. Check the oil is hot enough by dipping in a wooden spoon. When bubbles form around the spoon the oil is ready.
Combine the plain and rice flours in a large bowl. Pat dry the prawns with paper towel. Then dredge in the flour and shake to remove any excess. Slide coated prawns into the oil and cook for about 3 minutes or until golden and cooked through. Drain on paper towel. While the prawns are warm, place them in a large bowl and toss with 1 tbsp of your salt and pepper mix. Serve with nahm jim mayonnaise.
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Wonderful!
Salt&Pepper shrimp banhmi with garlic, basil, and thai chili from the garden. Nailed it! I used this recipe for the shrimp and mayo. I just added extra mayo to make the sauce spreadable for a sandwich instead of thinner for dipping and exchanged basil for cilatro. And of course, added the obligatory picked banhmi vegetables. We love the sauce! This one is going into our regular rotation!