Crisp-fried prawns tossed with garlic, chilli and spring onion in a peppery salt seasoning, ready in well under 20 minutes.
Salt and pepper prawns
- 400 g raw king prawns, shell on or peeled
- 4 tbsp cornflour
- 1 tsp Sichuan peppercorns, ground
- 1 tsp white pepper
- 1 tsp salt
- 3 cloves garlic, chopped
- 2 spring onions, sliced
- 1 red chilli, sliced
- oil, for frying
- Pat the prawns dry, then toss in the cornflour to coat lightly.
- Heat a couple of centimetres of oil in a wok until hot.
- Fry the prawns in batches until golden and crisp, about 2 minutes per side, then drain.
- Pour off most of the oil, leaving a tablespoon in the wok.
- Fry the garlic, chilli and spring onion for 30 seconds, then add the ground Sichuan peppercorns, white pepper and salt.
- Toss the prawns back through the seasoning and serve immediately.
About salt and pepper prawns
Salt and pepper prawns are a Cantonese dish of prawns fried in a light starch coating, then tossed in a hot wok with garlic, chilli, spring onion and a spiced salt. The coating is thin and crisp, and the seasoning clings to it.
Salt and pepper dishes are a staple of Chinese restaurants and takeaways in the UK, made with squid, tofu, chicken and chips as well as prawns.
Ingredient notes and UK swaps
- Prawns: raw king prawns, peeled or shell on. Pat them very dry before coating.
- Coating: cornflour or potato starch, sometimes with a little egg white for grip.
- Spiced salt: sea salt, white pepper and a pinch of five spice or Sichuan pepper, toasted together in a dry pan.
- Aromatics: chopped garlic, sliced red and green chilli and spring onion.
Serving
Serve at once, as the coating softens as it cools. They are good as a starter or as part of a shared meal with egg fried rice and stir fried greens.
Tips for the best salt and pepper prawns
- Drying the prawns well before coating is what keeps the cornflour crisp rather than gluey.
- Grinding the Sichuan peppercorns fresh gives a noticeably better result than pre-ground.
Keeping the coating crisp
Pat the prawns thoroughly dry before coating in cornflour, excess moisture is the main reason the coating turns soggy rather than staying crisp once tossed with the seasoning.
Shell on or off
Shell-on prawns give more flavour and a nicer presentation for a starter, shell-off is easier to eat as a main course, both work equally well with the cornflour coating and seasoning.
Frequently asked questions
Can I use frozen prawns?
Yes, defrost fully and pat very dry first, since excess water stops the coating crisping properly.
Can I make this with chicken instead?
Yes, thin strips of velveted chicken work well in the same method.
Can I air fry salt and pepper prawns?
Yes. Coat, spray with oil and air fry at 200C for 6 to 8 minutes, then toss in a hot pan with the garlic, chilli and seasoning.
