Crispy Salt and Szechuan Pepper Prawns
1 tablespoon of szechuan peppercorns
1 tablespoon of white or black peppercorns
1 tablespoon sea salt
¼ cup each of corn flour and rice flour
8 - 10 large raw, shell on king prawns
vegetable oil for cooking
SWEET CHILLI & LIME MAYO
½ cup good quality mayonnaise
2 tablespoons sweet chilli sauce
finely grated zest of one lime
2 teaspoons lime juice
1 clove garlic, crushed
1 teaspoon fish sauce
Stir all ingredients together in a bowl. Makes about ½ cup.
1. Toast both peppercorns in a small dry sauté pan over medium heat until fragrant, about 40-60 seconds. Pound in a mortar until finely ground, add the salt and pound again.
2. Combine both flours in a large bowl and add 2 teaspoons of the Szechuan salt. Dredge the prawns in the flour, shaking off the excess.
3. Heat 1cm of oil in a medium saucepan and when hot, in batches, carefully place the prawns in the oil and cook for about 2 minutes, or until lightly golden and just cooked through. Place on paper towels and immediately sprinkle both sides with some of the Szechuan salt.
4. Transfer to a serving bowl and serve with lime wedges, the remaining salt and the mayo if making.
Peel the prawns then squeeze over the lime. Dip in the Szechuan salt, then into the mayo, and devour.