Szechuan pepper prawns

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• MissEricaCourt

  11 July 2010

  MissEricaCourt commented on this recipe

  I made a variation on this recipe using skinned, head-and-tail-less tiger prawns using about a tbsp of ground schezuan pepper, a good grinding of rock salt and a touch of grated ginger. Made this up off the top of my head when making an oriental starter, and it went down a storm. The most important thing to remember is DON'T overcook the prawns - they are best when just cooked and still incredibly juicy.

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Ingredients

• 1 tbsp Szechuan pepper , or black pepper. Grind with 1 tbsp of sea salt and 1 tbsp of Chinese five-spice powder
• 16 raw tiger prawns , heads removed but shell left on
• groundnut oil , for frying

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 15 mins

Ingredients

• 1 tbsp Szechuan pepper , or black pepper. Grind with 1 tbsp of sea salt and 1 tbsp of Chinese five-spice powder
• 16 raw tiger prawns , heads removed but shell left on
• groundnut oil , for frying

Per serving

194 kcalories, protein 22.9g, carbohydrate 5.4g, fat 9.2 g, saturated fat 1.4g, fibre 0.1g, salt 8.09 g

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