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Chinese Salt & Pepper Prawns Recipe – Easy & Flavorful Dish

Chinese Salt & Pepper Prawns Recipe – Easy & Flavorful Dish


Description

Hello food enthusiasts! Today, we’re diving into a delicious and vibrant recipe — Chinese Salt & Pepper Prawns! If you’re looking for a way to elevate your seafood game, this salt and pepper prawn dish is perfect. It’s packed with flavor and offers just the right balance of spices to tantalize your taste buds. Let’s get started on making this delightful and easy-to-follow recipe that’s sure to be a hit at your dinner table!


Ingredients

Scale

  • 500 g prawns – peeled, deveined, and butterflied
  • 6 to 8 cloves garlic – roughly chopped
  • 1 fresh chili – cut into chunks
  • 3 to 4 dried chilies – cut into chunks
  • 2 stalks spring onion – sliced
  • 1 tsp Sichuan peppercorn
  • 1 tbsp sea salt
  • 6 tbsp corn starch or potato starch
  • Cooking oil

Marinade:

  • 1 egg
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Few dashes of white pepper
  • ½ tsp chili powder (optional)
  • 1 tsp Chinese cooking wine

Substitution Tips:

  • For a gluten-free option, replace soy sauce with tamari.
  • To reduce heat, omit chili powder or reduce the amount of dried chilies.
  • For a vegan twist, use tofu instead of prawns and follow the same steps.

Instructions

Step 1: Preparing the Sichuan Pepper Salt

Toast the Sichuan peppercorn over low heat in a small pan without any oil for 2 to 3 minutes. Be cautious not to burn them. Once done, remove and crush into a fine powder using a mortar and pestle. Mix with sea salt to create your Sichuan pepper salt. Set aside.

Step 2: Marinating the Prawns

In a large bowl, combine all the ingredients for the marinade — egg, soy sauce, sugar, white pepper, chili powder, and Chinese cooking wine. Add the prawns and mix well to coat. Let it sit for about 10 minutes.

Step 3: Preparing the Aromatics

In a large wok, heat 1 tbsp of cooking oil over medium-low heat. Add the garlic and dried chilies, sautéing until fragrant (approximately 1 minute). Be careful not to let the garlic burn.

Step 4: Coating the Prawns

While the aromatics cook, take the marinated prawns and toss them in corn starch, ensuring each prawn is well coated. This will help achieve the signature crispy texture.

Step 5: Frying the Prawns

Heat a pot of oil over medium heat until hot. Fry the prawns in small batches for about 2 minutes until they turn golden brown and crispy. Place on a paper towel to drain excess oil.

Step 6: Final Toss and Serve

Once all the prawns are fried, return them to the wok. Add the spring onions and fresh chilies, sprinkling more of the Sichuan pepper salt. Toss everything over high heat until well combined. Serve hot!

Notes

  1. Fresh Prawns Are Key: Using fresh prawns ensures a juicy texture and enhances the overall flavor of the dish.
  2. Don’t Overcrowd the Pan: Fry the prawns in small batches to avoid them sticking together.
  3. Control the Heat: Adjust the number of dried chilies to suit your spice tolerance.