Crispy Sichuan Fennel Wedges

Ingredients

For 2 servings

• 1 piece large fennel bulb, cut into wedges
• 3 g Sichuan peppercorns, ground
• 1 piece small red onion, thinly sliced
• 46 g rice vinegar
• 4 g sugar
• 3 g salt
• 1 g chilli flakes
• 28 g vegetable oil
• Fennel fronds, to garnish

Method

1. 1

   Toss the red onion with the rice vinegar, sugar, salt and chilli flakes and set aside to pickle.

2. 2

   Heat the oil and cook the fennel wedges for 3–4 minutes each side, until golden and crisp.

3. 3

   Remove from the heat, dust with the ground Sichuan pepper and season with salt.

4. 4

   Drain the pickled onion and scatter over the fennel, then finish with fronds.