Salt & Pepper Prawns with Watermelon & Mint Salad
Serves 4
   1/2 cup Sichuan peppercorns
   1 teaspoon coriander seeds
   1 teaspoon cloves
   1 star anise
   1 cinnamon quill
   1 tablespoon small dried red chillies
   3 tablespoons sea salt
   20 green medium Crystal Bay Prawns, peeled and de-veined
   4 tablespoons rice flour or cornflour
   50ml vegetable oil
   4 cups cubed watermelon (the seedless variety is the best)
   1 bunch mint, roughly chopped, four sprigs saved for garnish
   1 large Spanish onion, peeled and diced
   Juice of 1 lime

Soak the peppercorns, coriander seeds, cloves, star anise and cinnamon in water for
5 minutes, then drain and roast in a frying pan over a low heat until dry and fragrant.
   Add chilli and salt and continue to roast for another 2 minutes.
   Allow to cool then grind to a fine powder using a pestle and mortar or a coffee grinder.
   Lightly dust the prawns with the flour and shallow fry in a frying pan with the vegetable oil until cooked. Drain off excess oil and dust the prawns with the spice mix. Set aside in a warm place.
   Toss the cubed watermelon, mint, diced onion and lime juice in a bowl and then divide into four serving bowls with prawns arranged on top. Finish with a fresh mint sprig.
   To drink: Jacobs Creek Three Vines Semillon Sauvignon Blanc Viognier
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