Salt-and-Pepper Prawns

Ingredients for Salt-and-Pepper Prawns

• 675g shell-on large prawns

• 3 tablespoons cornflour

• 1 teaspoon freshly ground black pepper

• 1 1/2 teaspoons kosher salt, divided

• 240ml vegetable oil

• 1 teaspoon Sichuan peppercorns, ground

• 1 Fresno chilli, thinly sliced, seeds removed if desired

• 1/2 cup fresh coriander leaves with tender stems

How to make Salt-and-Pepper Prawns

Using kitchen shears, cut along the backs of prawns through shells and just deep enough to expose veins; remove veins. Pat prawns dry. Whisk cornflour, black pepper, and 3/4 teaspoons salt in a large bowl; add prawns and toss to coat.

Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry prawns until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chilli and coriander to bowl and toss to combine.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.