Crispy salt & szechuan pepper prawn recipe. The best way to cook Prawns or Banana Prawns with a hint of Szechuan spice.
Recipe

Crispy Salt and Szechuan Pepper Prawns

Wow the crowd with these crispy King Prawns, a perfect starter or entrée for summer. Don't be shy with the Szechuan Pepper — the more the better we say.
13 mins
2-3 people

Ingredients

  • 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.

Method

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.

TO EAT

Peel the prawns then squeeze over the lime. Dip in the Szechuan salt, then into the mayo, and devour.

CHEF'S TIP

Szechuan has a hot and spicy flavour and can be found at some local supermarkets and Asian grocers. Whole black peppercorns and coriander seeds work as a substitute.

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