SALT & PEPPER PRAWNS
Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 20m
Yield Serves 6-8 as part of a buffet
Number Of Ingredients 14
Steps:
- First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
- To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
- Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread - it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.
Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 3.5 milligram of sodium
SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE
Make and share this Salt and Pepper Prawns with Lime and Chilli Dipping Sauce recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
- Cool, then add reamaining sauce ingredients.
- Season to taste with salt and pepper.
- Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
- Grind roasted peppers, salt and rice flour until coarsely ground.
- Place prawns in bowl and sprinkle with pepper mixture to coat.
- Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
- Drain on absorbent paper.
- Serve prawns immediately with dipping sauce and lime wedges to the side.
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