Looking for something a little different to throw on the barbecue? These charred, smoky-sweet leeks are just the ticket, especially once drizzled with Larkin Cen's fiery, tangy, umami Sichuan dressing and scattered with crunchy puffed rice.
Toast off the Sichuan peppercorns in a dry pan for a minute or 2 until aromatic, then grind into a powder
1 tbsp of sichuan peppercorns
4
Top and tail the leeks, then remove the first few outer layers until you’re left with the younger, softer centre. Coat with vegetable oil, season, then place on the barbecue and cook until charred all over (this should take around 10 minutes, depending on how hot your barbecue is)
Meanwhile, place 3 tbsp of vegetable oil in a small pan and heat until smoking. Carefully add in the wild rice and immediately remove from the heat – the grains should puff up very quickly (any that don’t should once you move them around with a spoon). Drain the puffed rice on kitchen paper
From Masterchef finalist to the owner of Bristol's beloved Woky Ko restaurants, Larkin Cen's pan-Asian cooking is packed full of authenticity, playfulness and innovation.
