Chinese Salt & Pepper Prawns

Crispy, aromatic, and bursting with flavor, Chinese Salt & Pepper Prawns deliver an irresistible combination of textures and tastes that will transport you straight to your favorite Chinese restaurant. This beloved Cantonese classic features succulent prawns coated in a light, crispy shell and tossed with a fragrant mixture of salt, pepper, and aromatic vegetables. Whether you’re planning a special dinner or craving authentic Chinese flavors at home, these Salt & Pepper Prawns are guaranteed to impress. You’ll learn how to achieve that perfect restaurant-quality crunch while maintaining juicy, tender prawns inside.

Why You’ll Love This Recipe

Chinese Salt & Pepper Prawns stand out for their incredible textural contrast—crispy exteriors giving way to tender, juicy prawns with each bite. The beauty of this dish lies in its simplicity; the clean flavors of high-quality salt and freshly ground pepper create a surprisingly complex taste experience when combined with aromatic ingredients.

You’ll appreciate how quickly this dish comes together, making it perfect for weeknight dinners yet impressive enough for entertaining. In just about 20 minutes, you’ll have restaurant-quality prawns that cost a fraction of takeout prices.

The aromatic combination of garlic, chili, and spring onions creates an irresistible fragrance that fills your kitchen, building anticipation before you even take your first bite. And unlike many fried dishes, these prawns remain light and not greasy—the hallmark of perfectly executed Chinese Salt & Pepper Prawns.

Finally, this recipe is incredibly versatile. Once you master the basic technique, you can apply it to other proteins or adjust the spice level to suit your preferences without compromising the authentic flavors.

Ingredients

For perfect Chinese Salt & Pepper Prawns, you’ll need:

• 1 lb (450g) large prawns, shells on but deveined
• 2 tablespoons cornstarch
• ½ teaspoon baking soda (for extra crispiness)
• ¼ teaspoon white pepper
• 1 teaspoon sea salt
• Vegetable oil for deep frying (about 2 cups)

For the aromatic mixture:

• 4 cloves garlic, finely minced
• 2-3 fresh red chilies, finely chopped
• 4 spring onions, sliced diagonally
• 1 teaspoon Sichuan peppercorns, toasted and ground (the secret to authentic Chinese pepper prawns)
• 1 teaspoon sea salt flakes
• ½ teaspoon white pepper powder
• ½ teaspoon black pepper, freshly ground

The quality of your prawns matters significantly—look for fresh ones with translucent flesh and a clean ocean scent. Ideally, use prawns with shells for the authentic experience and extra flavor, though peeled prawns can work in a pinch.

Pro Tips

Get the temperature right: The key to perfectly crispy Salt & Pepper Shrimp (a popular alternative name) lies in oil temperature control. Use a cooking thermometer to maintain 350-375°F (175-190°C). If the oil is too hot, the prawns will burn before cooking through; too cold, and they’ll absorb oil and become greasy. Test with a small piece of bread—it should sizzle immediately and turn golden in about 10 seconds.

Prepare prawns properly: Leave the shells on but cut along the back to remove the vein. The shells protect the delicate flesh during frying and add tremendous flavor. Pat them completely dry before coating—any moisture will cause dangerous oil splatter and prevent that perfect crisp exterior. For extra crunch, make shallow cuts across the prawn belly to prevent curling during cooking.

Toast and grind your spices: For authentic Chinese prawns with salt and pepper flavor, toast your peppercorns in a dry pan until fragrant before grinding. This activates the essential oils, releasing their complex flavors and aromas. Prepare the salt and pepper mix before frying so you can season the prawns immediately after they come out of the oil when they’re most receptive to absorbing flavors.

Instructions

Step 1
Prepare the prawns by cutting along the back with scissors or a small knife, removing the dark vein but keeping the shells and heads intact. Pat very dry with paper towels—this is crucial for achieving that signature crisp texture of Chinese Salt & Pepper Prawns.

Step 2
In a medium bowl, combine the cornstarch, baking soda, ¼ teaspoon white pepper, and 1 teaspoon sea salt. Toss the prawns in this mixture, ensuring each one is lightly but evenly coated. Shake off excess coating—you want a whisper-thin layer, not a heavy batter.

Step 3
Heat your oil in a wok or deep pan to 350°F (175°C). Working in small batches of 5-6 prawns at a time, carefully slide them into the hot oil. Fry for about 2 minutes until they turn pink and the coating becomes crisp and lightly golden. Don’t overcrowd the pan, as this will drop the temperature and result in oily prawns.

Step 4
Remove the fried prawns with a slotted spoon and drain briefly on paper towels. Continue with remaining batches, ensuring your oil returns to temperature between each round.

Step 5
In a separate wok or large skillet, heat 1 tablespoon of oil over high heat. Add the minced garlic, chopped chilies, and the white parts of the spring onions. Stir-fry for just 30 seconds until fragrant—be careful not to burn the garlic as it will turn bitter.

Step 6
Add your fried prawns to the wok, tossing quickly to combine with the aromatics. Sprinkle your ground Sichuan peppercorns, salt flakes, and both white and black pepper over the prawns. Toss for another 30 seconds to coat evenly.

Step 7
Add the green parts of the spring onions, give everything a final toss, and immediately transfer to a serving plate. The residual heat will continue cooking the green onions slightly, keeping them bright and fresh while releasing their flavor. Serve your Chinese Salt & Pepper Prawns immediately while still hot and crispy.

Variations

Spicy Garlic Salt & Pepper Prawns: For heat lovers, increase the chilies and add 1 tablespoon of chili oil to the aromatic mixture. You can also incorporate a teaspoon of chili flakes when tossing the fried prawns for an extra kick that complements the salt and pepper beautifully.

Salt & Pepper Squid: This technique works wonderfully with squid, too. Cut cleaned squid tubes into rings and score them in a crosshatch pattern. The cooking time will be shorter—about 90 seconds—to ensure tenderness. This variation has become just as popular as the original Chinese Salt & Pepper Prawns in many restaurants.

Vegetarian Salt & Pepper Tofu: For a meat-free option, substitute extra-firm tofu cut into 1-inch cubes. Press the tofu for 30 minutes to remove excess moisture, then coat and fry following the same method. The tofu creates a fantastic crispy exterior while remaining soft inside, absorbing all those aromatic salt and pepper flavors.

Storage and Serving

Chinese Salt & Pepper Prawns are at their absolute best when served immediately after cooking, while the exterior remains crispy and the aromatics are fresh and fragrant. Place them on a warm platter garnished with additional sliced spring onions and red chilies for a vibrant presentation.

For serving, pair these prawns with steamed jasmine rice to balance the bold flavors. A side of stir-fried greens like Chinese broccoli or bok choy adds color and nutrition to complete the meal. Many Chinese restaurants serve this dish with small dishes of white vinegar or soy sauce for optional dipping.

If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to help restore some crispness—never use the microwave as it will make the prawns rubbery. Note that reheated Salt & Pepper Prawns won’t match the texture of freshly made ones, as the moisture from the prawns will soften the coating over time.

FAQs

Can I use peeled prawns instead of shell-on?
Yes, you can use peeled prawns, but the shells add flavor and protect the delicate flesh during frying. If using peeled prawns, reduce the frying time by about 30 seconds to prevent overcooking.

What’s the difference between black pepper and white pepper in this recipe?
White pepper has a more direct heat that’s traditional in Chinese cooking, while black pepper offers a more complex, aromatic quality. Using both gives Chinese Salt & Pepper Prawns their distinctive flavor profile.

Can I make this dish less spicy?
Absolutely! Reduce or omit the fresh chilies and use fewer Sichuan peppercorns. The dish will still have its signature salt and pepper flavor without the heat.

What can I substitute for Sichuan peppercorns if I can’t find them?
While not identical, a mixture of black pepper with a pinch of coriander seed can approximate the unique flavor. However, the distinctive numbing quality of Sichuan peppercorns is difficult to replicate.

Can I air-fry instead of deep-frying the prawns?
Yes! Spray the coated prawns with oil and air-fry at 400°F (200°C) for about 5-6 minutes, shaking halfway through. Then proceed with the aromatic tossing step. The texture will be different but still delicious, with significantly less oil.

Print