Salt Pepper Prawns Recipes

SALT & PEPPER PRAWNS

Salt & pepper prawns image

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

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 3 limes
1 tbsp fish sauce

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

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

Crunchy Salt And Pepper Shrimp Recipe by Tasty image

Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice

Provided by Frank Tiu

Categories Appetizers

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 lb frozen shrimp, peeled and deveined, tails left on
1 cup cornstarch
3 cups oil
6 cloves garlic, chopped
2 tablespoons fresh ginger, sliced
2 teaspoons red pepper flakes
2 teaspoons salt
3 teaspoons black pepper
¼ cup scallions, sliced
white rice, cooked, for serving

Steps:

Set a wire rack over a baking sheet.
Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
Drain the thawed shrimp on paper towels and pat dry.
Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
Heat the oil in a wok or large pan until it reaches 400°F (200°C).
Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
Serve with rice.
Enjoy!

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