Chinese Salt & Pepper Prawns

Chinese Salt & Pepper Prawns are not just a mere dish; they encapsulate the essence of bold, tantalizing flavors that have become a beloved choice in Chinese cuisine. With each bite, you experience a delightful crunch enhanced by the aromatic interplay of garlic, chilies, and the unique zest of Sichuan peppercorns. Having prepared this dish countless times, I can attest to its ability to transform a simple meal into a memorable feast. Whether served at a family dinner or a gathering with friends, this recipe is bound to impress.

Table of Contents

Table of Contents

Why Make This Recipe:

Why will you love these prawns? For starters, they offer a burst of flavor while being surprisingly quick and easy to prepare. If you’re looking for an authentic yet accessible dish that can elevate your weeknight dinners or work wonders during a seafood-themed brunch, this recipe checks all the boxes. Plus, you might find it’s an affordable treat that brings restaurant-quality taste right into your kitchen.

“These prawns are an instant hit! The crispiness is out of this world, and everyone loved the spicy kick!”

How to Make Chinese Salt & Pepper Prawns:

This recipe champions simplicity while ensuring each step leads to a deliciously crispy and flavorful result. From preparing the prawns to the final toss in aromatic spices, your kitchen will soon be alive with delicious scents.

Ingredients:

Gather these items for your feast:

• 1 lb (450g) large prawns, shells on but deveined
• 2 tablespoons cornstarch
• ½ teaspoon baking soda (for extra crispiness)
• ¼ teaspoon white pepper
• 1 teaspoon sea salt
• Vegetable oil for deep frying (about 2 cups)
• 4 cloves garlic, finely minced
• 2-3 fresh red chilies, finely chopped
• 4 spring onions, sliced diagonally
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 1 teaspoon sea salt flakes
• ½ teaspoon white pepper powder
• ½ teaspoon black pepper, freshly ground

Consider substituting the prawns with battered tofu or chicken for a different twist!

Directions:

Step 1: Prepare the prawns

Use scissors or a small knife to cut along the back of the prawns. Remove the dark vein while keeping the shells and heads intact. Pat them very dry with paper towels — this is essential for achieving that signature crisp texture.

Step 2: Coat prawns

In a medium bowl, whisk together cornstarch, baking soda, ¼ teaspoon white pepper, and 1 teaspoon sea salt. Toss the prawns in this mixture, ensuring each one is lightly coated. Shake off the excess — a whisper-thin layer is ideal.

Step 3: Fry the prawns

Heat the oil in a wok or deep pan to 350°F (175°C). Fry the prawns in small batches of 5-6 to prevent overcrowding. Cook for about 2 minutes, or until they turn pink and the coating is crisp and golden.

Step 4: Drain the prawns

Use a slotted spoon to remove the fried prawns and drain them briefly on paper towels. Continue frying the remaining prawns, allowing the oil to return to temperature between batches.

Step 5: Prepare aromatic mixture

In a separate wok or large skillet, heat 1 tablespoon of oil on high heat. Add minced garlic, chopped chilies, and the white parts of spring onions. Stir-fry for 30 seconds until fragrant, being mindful to avoid burning the garlic.

Step 6: Combine prawns with aromatics

Quickly add the fried prawns to mix, tossing well with the aromatics. Sprinkle with ground Sichuan peppercorns, sea salt flakes, and both white and black pepper. Toss once more for another 30 seconds to coat evenly.

Step 7: Serve the prawns

Stir in the green parts of the spring onions, give everything a final toss, and immediately plate. The residual heat will slightly cook the green onions, maintaining their vibrant color. Serve your Chinese Salt & Pepper Prawns immediately while still hot and crispy.

How to Serve Chinese Salt & Pepper Prawns:

To make the most of your prawns, serve them alongside a fresh cucumber salad or sticky rice to balance the spicy flavor. For a family-style meal, consider platter serving with dipping sauces, such as sweet chili or a tangy soy sauce.

How to Store:

For storage, keep any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to two days. When it’s time to enjoy them again, reheat in the oven at 375°F (190°C) to regain that crispness. Avoid the microwave, as it can make the prawns soggy. If you plan to freeze, place in a single layer on a baking sheet until frozen, then transfer to freezer-safe bags for up to a month.

Tips to Make:

• Use fresh, high-quality prawns for the best flavor.
• For extra spice, experiment with the chili types you use or include some chili oil.
• Make sure the oil is hot enough before frying to ensure a crispy coat, preventing excessive oil absorption.
• If you’re in a hurry, prepare the aromatic mixture while the prawns are frying to maximize efficiency.

Creative Twists:

Consider adding a hint of lime zest for a refreshing citrus touch, or toss in a handful of roasted peanuts for added crunch. Try swapping the prawns for calamari or even firm tofu for a vegan version, maintaining the same method for a delightful treat.

Conclusion:

Making Chinese Salt & Pepper Prawns in your own kitchen can open up a delightful world of flavors. This dish’s crispy texture combined with savory and spicy notes will make it a favorite for family gatherings or intimate dinners. I encourage you to comment below, rate your experience, and share your culinary triumph with friends and family!

FAQ:

What’s the best way to ensure my prawns are crispy?

Pat the prawns very dry and fry in small batches to avoid oil temperature drops.

Can I use frozen prawns?

Yes, however, make sure they’re completely thawed and patted dry before coating and frying.

How do I make the dish less spicy?

Reduce the number of chilies or omit the Sichuan peppercorns for a milder flavor.

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