ReceptnaptárSalt and pepper prawns
Salt and pepper prawns (jiao yan xia) are a favourite in Cantonese and Hong Kong restaurants: crisp shell-on prawns tossed with Sichuan pepper, garlic and chilli. You eat the whole prawn, and the shell is crisp and aromatic too.
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Ingredients
Method
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- Cut along the back of each prawn with scissors, remove the vein and pat the prawns very dry.
- Toss the prawns in the cornstarch and shake off the excess.
- Heat the oil to 190 °C and fry the prawns in batches for 1.5–2 minutes until the shells are crisp and golden; drain on kitchen paper.
- Leave 1 tbsp oil in the wok and stir-fry the garlic, chillies and spring onions over high heat for 20–30 seconds.
- Add the Sichuan pepper, salt, sugar and five-spice.
- Return the prawns, toss for 30 seconds and serve immediately with lemon wedges.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Dry the prawns very well or the cornstarch will not stick.
- Toast and crush the Sichuan pepper fresh; it is fragrant and tingly.
- Fry in very hot oil briefly so the shell is crisp and the flesh tender.
- Eat immediately, as they soften when cool.
Frequently asked questions
Without shells?
Yes, but the shell gives the crunch and the flavour.
Can they be baked?
Sprayed with oil at 220 °C for 8–10 minutes, less crisp.
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