Prawns with Szechuan Salt and Chilli, Lime Salt

Szechuan salt: Put the Szechuan peppercorns in a dry sauté pan and place over a medium heat until they smell fragrant and are lightly toasted.

Place in a mortar and pestle with the pepper, caster sugar and Chinese five spice and grind finely. Add the salt and give a couple of light grinds to combine the flavors but leave most of the salt flakes whole.

Chilli salt: Halve the chilli, scrape out the seeds and chop finely. Place in a mortar and pestle with the lime zest and 1 teaspoon of the salt. Grind finely then add the remaining salt and give a couple of light grinds to combine with the chilli but leave most of the salt flakes whole.

Prawns: Heat the oil in a large sauté pan or wok and cook the prawns until they have turned pink and are just cooked.

To serve: Pile up the prawns in a large bowl and put the salts in separate bowls. Serve with the lime wedges and finger bowls of warm water for washing sticky fingers. 

Pantry Note:
Szechuan (also Sichuan or Szechwan) pepper: the dried berry of a prickly ash tree, Szechuan pepper is a mildly hot spice with a distinctive flavour and a slightly numbing effect in the mouth if used in large quantities. Available from Asian food stores.