Description
A crispy and flavorful dish featuring prawns seasoned with garlic, chilies, and Sichuan peppercorns, perfect for impressing at dinner parties.
Ingredients
Scale
- 1 lb (450g) large prawns, shells on but deveined
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- 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
Instructions
- Prepare the prawns by cutting along the back and removing the dark vein; pat them dry.
- Coat the prawns in a mixture of cornstarch, baking soda, white pepper, and sea salt.
- Heat oil to 350°F (175°C) and fry the prawns in batches for about 2 minutes until crispy.
- Drain the fried prawns on paper towels.
- In a separate pan, heat oil and stir-fry garlic, chilies, and the white parts of spring onions for 30 seconds until fragrant.
- Add the fried prawns and toss with Sichuan peppercorns, sea salt flakes, white and black pepper.
- Serve immediately, garnished with green parts of spring onions.
Notes
Serve alongside a cucumber salad or sticky rice. Store leftovers in an airtight container; reheat in an oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg