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Salt and pepper prawns


Salt and pepper prawns

Salt and pepper prawns

Ingredients

  • Grated rind and juice of 1 lemon
  • 1 ½ teaspoons sea salt
  • 1 tablespoon freshly ground white pepper
  • 2 tablespoons plain flour
  • 1 teaspoon sichuan peppercorns
  • Rice bran oil, to deep-fry
  • 1kg fresh prawns, peeled, butterflied, tails intact
  • 1 egg, lightly beaten
  • Coriander sprigs, to serve

Method

  1. To make dipping sauce, combine lemon rind and juice in a small bowl with ½ teaspoon sea salt and 2 teaspoons white pepper. Set aside.
  2. Combine remaining salt and white pepper, flour and sichuan pepper in a wide shallow bowl. Heat oil in a wok on high, until a cube of bread sizzles on contact. Holding prawns by tail, dip into egg then into salt mixture. Deep-fry for 2-3 minutes until golden. Drain on paper towel. Continue with remaining prawns.
  3. Serve immediately garnished with coriander sprigs along with dipping sauce.
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Recipe Rating

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