For the sauce
5 tbsp mirin
4 tbsp gluten free soy sauce
1 tsp soft light brown sugar
1 red chili, (seeds removed if you prefer it slightly less hot), finely sliced
For the shrimp
½ tsp Sichuan pepper seeds
flaked sea salt
2 tsp five-spice powder
40 raw, large peeled shrimp, deveined
1 tsp sunflower oil
To make the sauce, simply stir everything together in a small bowl. Pour into a serving bowl and set aside.
Now for the shrimp. Using a pestle and mortar, grind up the Sichuan pepper with a pinch of salt until fairly smooth.
Tip this mixture into a small, dry wok, add the five spice and toast over a low to medium heat for 1-2 minutes or so, stirring regularly until you start to smell the spices.
Tip the spices into a bowl and toss the shrimp through to coat evenly.
Return the wok to a high heat and add the oil. Stir fry the spice coated shrimp for two minutes until pink throughout.
Sit the bowl of dipping sauce on one side of a serving plate (for sharing) and spoon the shrimp beside. Serve at once.
Recipe adapted from: Good Food