- 1 tablespoonSzechuan peppercorns
- 1 teaspoonsalt flakes
- 4king prawns, shell-on, legs and antenna trimmed, intestinal tract removed
- ½ teaspoondried chilli flakes
- 1duck breast, trimmed
- Vegetable oil, for frying
- 2 tablespoonslight soy
- 2 tablespoons dark soy
- 3 tablespoonsdark vinegar
- ¼ cupshao xing wine
- 1 tablespoonbrown sugar
- 2-3 tablespoonsvegetable oil
- 4-6dried long red chillies
- 4garlic cloves, crushed
- 3slices ginger, peeled and crushed
- 1cinnamon stick
- 1red onion, cut into thin wedges
- 3long red chillies, deseeded and halved
- ¼ cuprice wine vinegar
- 1 tablespoonwhite sugar
- ½cinnamon stick
- 1star anise
- 1dried chilli
- 1Lebanese cucumber, ribbons
- 1small carrot, peeled, ribbons
- 100gdaikon, peeled, ribbons
- 1spring onion, cut into 3cm lengths
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- 4 cloves
- 1star anise
- 1 tablespooncaster sugar
- Zest and juice of 2 oranges
MethodPreparation: 10 minutes
Cooking: 45 minues
1. Place the Szechuan peppercorns and salt in a small frying pan, place over a medium heat and dry roast for 1-2 minutes or until fragrant. Transfer to a mortar, and using the pestle pound to a powder.
2. Place the prawns into a bowl and coat with some of the Szechuan salt, chilli flakes and freshly ground black pepper. Place the duck breast into a separate bowl and coat with the remaining Szechuan salt.
3. Quarter-fill a saucepan with water, bring to the boil then reduce to a simmer. Place a bamboo steamer on over the simmering water, place duck breast in the steamer and cover with steamer lid. Steam for 8 minutes or until cooked to your liking. Heat oil in a wok to 180°C then deep fry the duck breast for 30 seconds to 1 minute until skin is crisp. Rest for 10 minutes and slice.
4. For prawns, combine the soy, vinegar, shao xing wine and brown sugar in a jug or bowl. Heat a wok over high heat until smoking. Pour in oil and fry dried chillies until black. Remove chillies to a plate and set aside. Add garlic, ginger, cinnamon, onion and chillies, stir-fry until fragrant. Pour in the sauce, cook, stirring until sauce thickens then add prawns and stir until cooked.
5. For pickled vegetables, pour rice wine vinegar, sugar, cinnamon, star anise, dried chilli and cloves into a small saucepan and place over a medium heat, cook, stirring until sugar has dissolved, set aside to cool. Place cucumber, carrot, daikon and spring onion in a bowl, sprinkle with salt and set aside. Pour cooled vinegar mixture over vegetables.
6. For orange sauce, combine all ingredients into a small saucepan and bring to a simmer, simmer until syrupy. Strain before serving.
7. To serve, you can serve prawns and duck either separately or together. Spoon the orange sauce over the duck. Place pickled vegetables onto plate.