Introduction

Salt & pepper prawns are a flavorful and crispy delight perfect for a quick appetizer or a main dish. This recipe combines bold spices with a tangy dipping sauce that enhances the natural sweetness of king prawns. You’ll love the crunchy texture and the punch of Sichuan peppercorns and chilli flakes.

The image shows a pile of cooked shrimp with a pink-orange color and small black specks, placed on middle layers of stacked newspaper sheets. The shrimp look juicy and slightly charred, with green leaves scattered on and around them for decoration. On the left side, there is a small round white bowl filled with a light green dipping sauce that has red bits floating in it. The whole setting rests on a white marbled surface, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

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)

1 tbsp Sichuan peppercorns

4 black peppercorns

2 tbsp sea salt flakes

Large pinch of chilli flakes

1 garlic clove, crushed

1 tbsp chopped coriander leaves

1 small red chilli, finely chopped

2 tbsp caster sugar

Juice of 3 limes

1 tbsp fish sauce

Instructions

Step 1: Make the dipping sauce by crushing the garlic, coriander, and chilli using a pestle and mortar, or finely chop if you don’t have one. Pound in the caster sugar until it dissolves, then add the lime juice and fish sauce. Taste to ensure it is sweet, salty, and spicy.

Step 2: Prepare the spice mix by toasting the Sichuan and black peppercorns in a frying pan over medium heat for about 1 minute until fragrant. Finely grind the toasted peppercorns using a spice mill or mortar and pestle, then mix in the sea salt flakes and chilli flakes. Transfer this blend to a bowl.

Step 3: Combine the spice mix with the cornflour in a large bowl. Heat about 7.5cm of vegetable oil in a wok or deep heavy-based saucepan. Test the oil by frying a small piece of bread; it should sizzle immediately and take about 20 seconds to turn golden.

Step 4: Toss the prawns in the spice and cornflour mixture, shaking off any excess. Deep-fry the prawns in batches for 1-2 minutes, or until they are crispy at the edges and starting to curl.

Step 5: Remove the cooked prawns with a slotted spoon and drain them on kitchen paper-lined baking trays. Keep the prawns warm while frying the remaining batches.

Step 6: Serve the prawns scattered over pea shoots or baby salad leaves if using, alongside the prepared dipping sauce.

Tips & Variations

For a milder flavor, reduce or omit the chilli flakes in the spice mix.

Use frozen king prawns if fresh are unavailable; just be sure to thaw and pat them dry before frying.

You can substitute lime juice with lemon juice for a slightly different citrus note.

Try adding a pinch of smoked paprika to the spice mix for a smoky twist.

FAQs

Can I use other types of prawns for this recipe?

Yes, you can use other large prawns or shrimp varieties, but adjust cooking time accordingly to avoid overcooking smaller sizes.

What can I substitute for Sichuan peppercorns?

If you can’t find Sichuan peppercorns, you can use a mix of black pepper and a small amount of ground coriander for a somewhat similar aromatic effect, though the unique numbing quality will be missing.