SALT AND PEPPER PRAWNS RECIPE RECIPES

Name: Salt & pepper prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6-8 as part of a buffet
Cuisine: Chinese
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

SALT & PEPPER PRAWNS RECIPE | BBC GOOD FOOD

Salt & pepper prawns recipe | BBC Good Food 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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

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, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 11 grams protein, SodiumContent 3.5 milligram of sodium

SALT AND PEPPER PRAWNS (SHRIMP) RECIPE - FOOD.COM

Salt and Pepper Prawns (Shrimp) Recipe - Food.com image

A great fingerfood dish for parties or serve as an entree. You can use regular ground peppercorns ground chinese sichuan peppercorns if you prefer This recipe is wheat and gluten free

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

24 medium green prawns (about 1.4 kilos)
1/2 cup rice flour
2 teaspoons salt
3 teaspoons ground black pepper
2 cups peanut oil
1 tablespoon flaked sea salt
1 -2 lemon, cut into wedges to serve

Steps:

Peel, devein and butterfly the prawns, leaving the tails intact.
Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
Enjoy!

Nutrition Facts : Calories 1061.1, FatContent 108.7, SaturatedFatContent 18.4, CholesterolContent 45.4, SodiumContent 1367.1, CarbohydrateContent 18.6, FiberContent 1.3, SugarContent 0.4, ProteinContent 6.4

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