Salt and Sichuan pepper prawns, miso-roast Jerusalem artichokes, crispy garlic and umeboshi dressing

Name: Salt and Sichuan pepper prawns, miso-roast Jerusalem artichokes, crispy garlic and umeboshi dressing
Yield: For 4–6 as a starter
Ingredients: 1 tbsp miso paste (I used shiromiso); 1 tbsp miso paste (I used shiromiso); 500 g (1 lb. 2 oz.) Jerusalem artichokes, skins scrubbed (or peeled if really dirty); 4 whole umeboshi, pitted and roughly chopped; 1 large shallot, finely chopped; 1 tbsp olive oil; 2 tsp sesame seeds; 500 g (1 lb. 2 oz.) peeled headless raw prawns (shrimp) – butterfly them by splitting them in two, but keeping them connected at the tail; 6 garlic cloves, thinly sliced; vegetable oil for deep-frying; 3 tbsp rice flour (or use cornflour/cornstarch, tapioca flour or even wheat flour); 1 large juicy lime, quartered; 1 handful coriander (cilantro), picked, stalks cut into 2cm (¾in.) lengths; 1 handful coriander (cilantro), picked, stalks cut into 2cm (¾in.) lengths; 500 g (1 lb. 2 oz.) peeled headless raw prawns (shrimp) – butterfly them by splitting them in two, but keeping them connected at the tail; 1 tbsp Sichuan peppercorns; 2 tbsp flaky salt; 75 ml (5 tbsp) lime juice (or use lemon juice); 2 tsp fish sauce; 3 tbsp rice flour (or use cornflour/cornstarch, tapioca flour or even wheat flour); 3 tbsp rice flour (or use cornflour/cornstarch, tapioca flour or even wheat flour); 3 tbsp rice flour (or use cornflour/cornstarch, tapioca flour or even wheat flour); 3 tbsp rice flour (or use cornflour/cornstarch, tapioca flour or even wheat flour); 2 tsp finely chopped or grated ginger; 2 tsp finely chopped or grated ginger; 1 spring onion (scallion), thinly sliced; 1 spring onion (scallion), thinly sliced; ½ tsp finely grated lime zest (or lemon zest); 75 ml (5 tbsp) lime juice (or use lemon juice); 1 tbsp sugar

Preparation info

For
4–6
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This can easily be scaled up to make it a starter for many people, or served as a main course for two alongside a crisp green salad. You need to use smallish raw prawns (shrimp); don’t use cooked ones. Sichuan pepper is a tongue-numbing spice from China, also called Sansho pepper in Japan. It’s an acquired taste and, though I love it, I have several friends who can’t bear it. If you can’t source it, then use black pepper instead. If Jerusalem artichokes aren’t in season, use chunks of celer

Ingredients

Fish course
Starter
Pescatarian

Ingredients

Method