Prawn Plums

Name: Prawn Plums
Yield: Makes 30-40 pieces
Cuisine: Australian
Ingredients: 2 teaspoons oyster sauce (see Chefs’ ingredients); 150 g water chestnuts, cut into 1 cm dice; 3 sheets fresh bean curd skin; ½ teaspoon sesame oil; 1½ tablespoons Sichuan peppercorns; 3 tablespoons grated carrot; salt flakes, to taste; 1.1 kg green (raw, prawns, peeled and deveined, cut into 1.5 cm dice; 2 spring onions (scallions), white part only, finely chopped; 2 eggs; 2 teaspoons finely chopped ginger; ¼ teaspoon freshly ground white pepper; 1 teaspoon salt flakes; 2 teaspoons chopped coriander; 2 teaspoons white sugar; 150 g minced pork belly; peanut oil, for deep-frying; crabmeat; 1½ tablespoons salt flakes; ½ lemon; 1 drop Chinese rose wine; 40 g tapioca starch

Preparation info

Makes
30-40 pieces

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Cheong Liew often served these delicious bites as finger food when he was at the Grange Restaurant in Adelaide. The prickly ash tree produces Sichuan peppercorns, a spice native to the Chinese region of Sichuan that has a strange tingling, numbing effect. Cheong uses the name of the tree for the salty spice mixture that is the traditional ‘salt and pepper’ seasoning used in many Chinese dishes. Fresh bean curd s