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Crisp-fried prawns tossed with garlic, chilli and spring onion in a peppery salt seasoning, ready in well under 20 minutes.
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.
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.
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- Sichuan peppercorns. For the authentic peppery, numbing seasoning.
