Salt and Pepper Prawns

This has to be one of the best and fastest appetiser or starter, that disappear at record speed.

Serves4 Origin Far East
Preparation 10 mins Heat rating (Hot)
Cooking 10 mins Ease (Easy)
Vegetarian No


tsp Sichuan Pepper
- 1 tsp Crushed Bird's Eye Chilli
¼ tsp black peppercorns
½ tsp course sea salt
4 tbsps cooking oil
450g large raw prawns, shelled with the tail on, and deveined
2 tbsps cornstarch
2 gloves garlic minced


In a small saute pan over medium heat, toast the Sichuan and black peppercorns, shaking the pan, for about 3 minutes. Do not let them burn. They may smoke and pop like popcorn; this is okay. Remove the pan from the heat; set aside to cool slightly. In a spice mill or with a mortar and pestle, coarsely grind the peppercorns. Transfer to a bowl and combine with the salt, the garlic and chilli. Set aside.

In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking. Working quickly, in a bowl, toss the prawns in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer. Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes. With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil. Add the garlic, chile pepper and pepper-salt mixture. Return the wok to the heat and toss the prawns with the spice mixture until the spices release their fragrance and coat the prawns, about 1 minute. Remove from the heat.

Serve immediately with a wedge of lime.

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