Print
Salt and Pepper Prawns

Salt and Pepper Prawns


  • Author: caroline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x

Description

These salt and pepper prawns are unbelievably tasty and crispy. Plus they only take minutes to cook. They are a perfect starter option or addition to an Asian platter.

The default recipe serves two as a main or 3-4 as a starter.


Scale

Ingredients

  • 250g / 9oz large, uncooked prawns peeled (with tail left on) and deveined (see instructions in the main post)
  • 30 g / 1/4 cup cornflour/cornstarch
  • 250ml / 1 cup vegetable or canola oil
  • 1 large red chilli, sliced diagonally
  • 1 large green chilli, sliced diagonally
  • 2 cloves garlic, finely chopped
  • 2 spring onions, sliced (lighter part only)
  • 1/4 tsp salt
  • 1/2 tsp Chinese 5 spice
  • 1/4 tsp ground pepper
  • 1 lime, juice only, plus extra wedges for serving

Instructions

  1. First, place the prawns in a large bowl and tip over the cornflour/cornstarch. Mix together until the prawns are fully coated in the flour. 
  2. Next, add the oil to a large saucepan and bring to 200C/400F. Make sure that it is hot enough if you don’t have a kitchen thermometer by adding pinch of the flour and making sure that it sizzles as soon as it hits the oil.
  3. Carefully add the prawns to the oil using some kitchen tongs. Shake them gently before adding to the oil to remove any excess flour. Work in batches so you don’t overcrowd the pan and don’t bring the temperature of the oil down too much. 
  4. Carefully remove the cooked prawns from the pan with a strainer or metal tongs. Place on a plate lined with paper towel to soak up any excess oil. 
  5. Heat a teaspoon of the oil in a frying pan or wok over medium-high heat. Add the garlic and chilli and cook for a minute before adding the spring onion and cooking for a further minute. 
  6. Add the prawns, salt, pepper and 5 spice to the pan and squeeze in the lime juice. Cook for a further minute. 
  7. Serve with fresh lime wedges

Notes

  1. Note that the size of the chilli relates to how hot it is. The smaller it is the more heat it will pack. Therefore if you use a smaller chilli it will turn out hotter so you may want to use a smaller amount
  2. If you don’t have any 5 spice then you can substitute star anise (the main ingredient in 5 spice) or garam masala – or a mixture of both.
  • Category: Dinner
  • Method: Fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 (main)
  • Calories: 270
  • Fat: 21g
  • Carbohydrates: 21g
  • Protein: 20g

Keywords: prawns, seafood, asian, starter, main, chinese