Description
Chinese Salt & Pepper Prawns: Succulent prawns coated in a crispy salt and pepper crust, a quick and crowd-pleasing dish with a flavorful kick.
Ingredients
Scale
- 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)
- 4 cloves garlic, finely minced
- 2–3 fresh red chilies, finely chopped
- 4 spring onions, sliced diagonally
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon sea salt flakes
- ½ teaspoon white pepper powder
- ½ teaspoon black pepper, freshly ground
Instructions
- Step 1: Prepare the prawns 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: Coat prawns 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: Fry the prawns 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: Drain the prawns 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: Prepare aromatic mixture 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: Combine prawns with aromatics 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: Serve the prawns 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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320 calories per serving
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg