Salt & pepper prawns

Salt & pepper prawns

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6-8 as part of a buffet

Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

kcalories
140
protein
11g
carbs
10g
fat
6g
saturates
1g
fibre
0g
sugar
5g
salt
3.5g

Ingredients

  • 2 tbsp cornflour
  • vegetable oil, for deep frying
  • 24 large king prawns, peeled and deveined, with tails
  • pea shoots or baby salad leaves, to serve (optional)

For the spice mix

  • 1 tbsp Sichuan peppercorns
  • 4 black peppercorns
  • 2 tbsp sea salt flakes
  • large pinch of chilli flakes

For the dipping sauce

  • 1 garlic clove, crushed
  • 1 tbsp chopped coriander leaves
  • 1 small red chilli, finely chopped
  • 2 tbsp caster sugar
  • juice 3 limes
  • 1 tbsp fish sauce

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Method

  1. First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
  2. To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
  3. Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

Recipe from Good Food magazine, February 2013

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Comments

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dreamweaver's picture

Amazing recipe, although I seem to add to much salt though every time though. However the dipping sauce never fails to go right every time- fresh, spicy and delicious. Thanks.

MummyAbey's picture
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Really yummy, the dipping sauce is great too. We love spicy food so I also threw in a thinly sliced red chilli when frying and scattered them over to serve.

jackiedenise's picture

This is one of the best recipes I have ever cooked, taste just like the restaurant ones. Easy to make too. :)

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