Description
This vibrant Salt & Pepper Prawns recipe features crispy deep-fried king prawns coated in a fragrant blend of Sichuan and black peppercorns, sea salt flakes, and chili flakes. Served with a zesty, sweet, and spicy dipping sauce made from lime, fish sauce, garlic, and fresh herbs, this dish delivers a perfect balance of bold flavors and textures, ideal as a shareable appetizer or a flavorful main.
Ingredients
Scale
For the Prawns and Coating
- 2 tbsp cornflour
- vegetable oil, for deep frying (approx. 7.5cm depth)
- 24 large king prawns, peeled and deveined, with tails on
- 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 of 3 limes (about 4 tbsp)
- 1 tbsp fish sauce
To Serve (Optional)
- Pea shoots or baby salad leaves
Instructions
- Make the dipping sauce: Using a pestle and mortar, crush the garlic, coriander leaves, and red chilli together until a rough paste forms. Pound in the caster sugar until it dissolves completely. Stir in the fresh lime juice and fish sauce. Taste and adjust seasoning so it’s balanced sweet, salty, and spicy. Set aside.
- Prepare the spice mix: Toast the Sichuan peppercorns and black peppercorns in a dry frying pan over medium heat for about 1 minute or until fragrant but not burnt. Remove from heat and grind finely with a spice mill or pestle and mortar. Transfer to a bowl and mix with the sea salt flakes and chilli flakes.
- Coat the prawns: Combine the spice mix with the cornflour in a large bowl. Toss the peeled and deveined prawns in this spice-cornflour mixture, shaking off any excess coating.
- Heat the oil: Pour vegetable oil into a wok or deep heavy-based saucepan to a depth of approximately 7.5 cm. Heat over medium-high until it reaches frying temperature; test by dropping a small piece of bread— it should sizzle instantly and turn golden in about 20 seconds.
- Deep-fry the prawns: Fry the prawns in batches, cooking for 1-2 minutes each batch until the edges become crisp and the prawns start to curl. Avoid overcrowding the pan. Remove with a slotted spoon and drain on a baking tray lined with kitchen paper to absorb excess oil. Keep warm while frying remaining prawns.
- Serve: Arrange the fried prawns on a serving plate, scatter with pea shoots or baby salad leaves if using, and serve immediately alongside the prepared dipping sauce for a flavorful, crunchy delight.
Notes
- Ensure the oil is hot enough before frying to make the prawns crisp and prevent them from becoming greasy.
- You can adjust the amount of chilli flakes in the spice mix to suit your preferred spice level.
- Use fresh lime juice for the best flavor in the dipping sauce.
- Serve immediately after frying to enjoy the prawns at their crispiest.
- This recipe works well as an appetizer or a main when served with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: Salt and pepper prawns, deep fried prawns, Sichuan peppercorns recipe, Chinese appetizer, spicy seafood, crispy prawns, dipping sauce, king prawns recipe
