Deep-fried battered prawns with Sichuan pepper and salt and lemon

To make the Sichuan pepper and salt dipping sauce, dry-roast peppercorns and salt in a heavy-based pan. When the peppercorns begin to 'pop' and become aromatic, take them off the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder.

Peel, de-vein and butterfly prawns leaving tails intact.

When ready to cook the prawns, combine batter ingredients in a bowl with a slotted spoon (using a spoon rather than a whisk keeps the batter thick and lumpy, and the lumps become crunchy when deep-fried). You may need to add a little more flour to the batter if it is too runny it all depends on the humidity. Leave batter at room temperature until ice has half melted; start using immediately at this stage.

Heat oil in a hot wok until surface seems to shimmer slightly. Lightly toss prawns in flour, then dip in batter, one at a time, to coat completely, letting any excess drain off.

Add prawns in batches to the hot oil and deep-fry for about 1 minute or until just cooked through and lightly browned. Remove prawns with a slotted spoon and drain well on kitchen paper. Repeat process with remaining prawns.

Arrange prawns on a platter and sprinkle immediately with the Sichuan pepper and salt. Serve immediately with lemon wedges.