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Salt and pepper prawns

Posted on: November 9, 2008

This recipe was actually for salt and pepper squid but after one too many squid disasters i’ve kinda given up on them. I hope to master squid one day but for now, prawns work just as well. Frozen prawns i imagine will not work well so please try and get the freshest prawns you can. It will ensure the you get the sweet from the prawns to balance out the chilli, salt and pepper.

Salt and pepper prawns

Salt and pepper prawns

Salt and pepper prawns

  • 500 grams prawns (peeled and deveined)
  • 1/4 cup shallots (finely chopped)
  • 3 gloves of garlic (crushed)
  • 1 small chilli
  • 1/2 cup self raising flour
  • 1/2 cup corn flour
  • 1/2 cup water
  • Splash of chinese rice wine
  • Vegetable oil

Salt Mix

  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon 5 spice powder
  • 1/4 teaspoon chicken stock powder
  • 1/2 teaspoon salt

Method

  1. Combine salt mix and keep to the side
  2. In a heavy-based pan or wok, heat 2 cups of vegetable till the temperature is suitable for shallow frying (around 200C)
  3. In a bowl, combine self raising flour and water and mix well till you have a thickish batter consistency
  4. In a separate bowl, add corn flour
  5. Dip prawns in the batter mix and then in the corn flour then into the oil. You may need to do a few batches of the prawns (do not over crowd the pan)
  6. Prawns should only take a few minutes to cook and remove onto absorbant paper when golden
  7. In a separate pan, fry shallots, garlic and chilli in a little oil
  8. When shallots, garlic and chilli have softened, add a splash of chinese rice wine
  9. After a few seconds, add the prawns in and toss through the salt mix
  10. Serve immediately with jasmine rice

Serves 2

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3 Responses to "Salt and pepper prawns"

Delicious! I’m going to give this a whirl this week.

This sounds absolutely gorgeous. Have just been to the supermarket and didn’t pick up any 5 spice. Any suggestions for an alternative? x

Hi Erika 🙂

I’m not sure if there is an alternative, however if you have the spices separately i think it would be fairly easy to make (if you can be bothered!).

Here’s a basic recipe i found:

1. Roast two teaspoons of Szechuan peppercorns in a dry frypan for about three minutes.
2. Grind the peppercorns in a pepper grinder or coffee grinder together with 8 star anise pods.
3. Strain the ground spices to remove any larger bits.
4. Mix together 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
5. Grind the completed mixture until it is a very fine powder.

Use sparingly, as it is extremely pungent.

Hope this helps 🙂

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